tag:blogger.com,1999:blog-54376557159804380762018-01-28T18:13:26.772+00:00Svelte salivationsEating my way through medical schoolSamantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-5437655715980438076.post-10690940666900073632014-08-19T05:44:00.000+01:002014-08-19T05:44:09.397+01:00Fresh Mint Stracciatella Ice Cream with Chocolate Leaves - Without an Ice Cream Machine!<div dir="ltr" style="text-align: left;" trbidi="on"><div>I&#39;ve added a fourth meal to my days: ice cream. <b>Yes, ice cream as a meal</b>. Can be eaten at any time, though usually between lunch and dinner, or after dinner. Or both.</div><div><br></div><div>The days are so hot now that I feel like air-conditioning or going to the pool or <strike>wearing nothing</strike> wearing less is just not doing anything to cool me down. Ice cream, though, seems to do the trick. ;)</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kUzWGeavhJQ/U_LEFpOxhHI/AAAAAAAABTY/aASuKGm8nuM/s1600/mint.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh mint leaves | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-kUzWGeavhJQ/U_LEFpOxhHI/AAAAAAAABTY/aASuKGm8nuM/s1600/mint.jpg" height="426" title="Fresh mint leaves" width="640"></a></div><div><br></div><div>So when our neighbour kindly gave us some <b>home-grown fresh mint leaves</b>, I decided to make some fresh mint ice cream, with dark chocolate strewn throughout!</div><div><br></div><div>Only, I don&#39;t have an ice cream machine! I&#39;ve been <b>longing for one </b>for ages, but it&#39;s not an investment I&#39;m able to make currently, so I read up on ice cream making <i><b>without a machine</b></i>. And as with everything, there&#39;s loads of advice out there on the internet about how to go about doing so! <a href="http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060" target="_blank">This post from The Kitchn</a> summarises much of the information out there.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pN92g4ujFeI/U_LDg3YoNlI/AAAAAAAABTI/sbExAZThtLI/s1600/ice%2Bcream%2Btray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Mint Stracciatella Ice Cream with chocolate leaves | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-pN92g4ujFeI/U_LDg3YoNlI/AAAAAAAABTI/sbExAZThtLI/s1600/ice%2Bcream%2Btray.jpg" height="426" title="Fresh Mint Stracciatella Ice Cream with chocolate leaves" width="640"></a></div><div><br></div><div>I think the mint leaves I have here a spearmint leaves. They smelt amazing and were so <b>herby and fresh</b>, so unlike the artificial in-your-face mint flavour that gum / toothpaste / cheap ice cream has. </div><div><br></div><div>To get the most out of the flavour, I <b>blitzed</b> them up with some milk in a blender until the pieces were extremely fine. This turned the milk a funny yellow green colour at first, but then when I heated it up with the rest of the milk and cream, the colour developed into a <b>beautiful pastel mint</b>! Natural food colouring! I then let it sit in the hot milk/cream mixture until cooled - a bit like steeping tea, trying to <b>slowly and delicately</b> draw the flavour out. </div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YW3Rp4FcKmQ/U_LDeV-o5lI/AAAAAAAABSw/GwymDai3O6k/s1600/ice%2Bcream%2Bscoops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Mint Stracciatella Ice Cream with chocolate leaves | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-YW3Rp4FcKmQ/U_LDeV-o5lI/AAAAAAAABSw/GwymDai3O6k/s1600/ice%2Bcream%2Bscoops.jpg" height="640" title="Fresh Mint Stracciatella Ice Cream with chocolate leaves" width="425"></a></div><div><br></div><div>I chose <a href="http://www.thekitchn.com/how-to-make-ice-cream-without-124210" target="_blank">this method found on The Kitchn</a> to make my ice cream, with a bit of modification to suit my needs. It&#39;s instructions on <b>how to freeze and churn</b> the ice cream, rather than the ice cream mixture itself. The method basically involves using an electric mixer to <b>smash out any ice crystals</b> that form between bouts in the freezer, and also<b> &#39;churning&#39; the mix while freezing</b> (as the mixture bowl is nestled in ice).</div><div><br></div><div>The results were not bad - my ice cream didn&#39;t turn out creamy and smooth, but it was definitely <b>scoopable</b> and not a solid block of ice! Though part of this may be to do with my choice of a <b>lower-fat recipe</b>, I think this method of making ice cream without a machine may not be suitable for a hot place like Hong Kong. </div><div><br></div><div>As soon as I took the ice cream mixture out of the freezer to mix and churn, it <b>started to melt again</b>, even though I made a nice ice bath for it! It was like <b>one step forward, two steps back</b>... I struggled to get it to a soft serve consistency, and then when I did, it melted into liquid again as soon the electric mixer hit it!</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IU3zf4DKbsI/U_LDezOdAEI/AAAAAAAABS0/FcxIKMf9R3A/s1600/ice%2Bcream%2Bminty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Mint Stracciatella Ice Cream with chocolate leaves | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-IU3zf4DKbsI/U_LDezOdAEI/AAAAAAAABS0/FcxIKMf9R3A/s1600/ice%2Bcream%2Bminty.jpg" height="426" title="Fresh Mint Stracciatella Ice Cream with chocolate leaves" width="640"></a></div><div><br></div><div><div>The resultant consistency was a <b>compromise between ice cream and sorbet</b>. There ice crystals in it, but only very fine crystals that actually contribute to the <b>unbelievably cool minty freshness</b> that this ice cream is. </div></div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rBtbcBnKifM/U_LDhfVc-KI/AAAAAAAABTM/iasg8u5pBT0/s1600/ice%2Bcream%2Btray%2Bclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Mint Stracciatella Ice Cream with chocolate leaves | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-rBtbcBnKifM/U_LDhfVc-KI/AAAAAAAABTM/iasg8u5pBT0/s1600/ice%2Bcream%2Btray%2Bclose.jpg" height="426" title="Fresh Mint Stracciatella Ice Cream with chocolate leaves" width="640"></a></div><div><br></div><div>I drizzled melted chocolate during the last churning to make stracciatella, because nothing goes better with mint than <b>dark bittersweet chocolate</b>! </div><div><br></div><div>Then with the last bits of leftover melted chocolate, I painted over the back of some mint leaves to make <b>intricate chocolate leaves</b>. Decoration that&#39;s edible, is the best type of decoration!</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hZkxR91Shpc/U_LDe4PsBmI/AAAAAAAABS8/Y1kruxqGA00/s1600/ice%2Bcream%2Bbowls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Mint Stracciatella Ice Cream with chocolate leaves | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-hZkxR91Shpc/U_LDe4PsBmI/AAAAAAAABS8/Y1kruxqGA00/s1600/ice%2Bcream%2Bbowls.jpg" title="Fresh Mint Stracciatella Ice Cream with chocolate leaves"></a></div><div><br></div><div>Try out this fresh minty ice cream to cool you down this summer, and let me know what you think. It&#39;s definitely worth the effort. Alternatively, you could chuck a bucket of ice over your head (#ALSIceBucketChallenge, anyone?)!</div><div><br></div><div>Full recipe --&gt;</div></div><a href="http://sveltesalivations.blogspot.com/2014/08/fresh-mint-stracciatella-ice-cream-with.html#more">Read more »</a>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com3tag:blogger.com,1999:blog-5437655715980438076.post-32708931476481309192014-08-18T16:23:00.000+01:002014-08-18T16:23:48.109+01:00Islam Food 清真牛肉館<div dir="ltr" style="text-align: left;" trbidi="on">Have you heard of <b>Chinese Islam food</b> before? I certainly hadn't before trying this place out! For some reason, my first thoughts of what to expect were along the lines of sweet and sour falafels, kebab meat wrapped in Peking duck pancakes, or maybe... Yeung Chow fried couscous?<br /><div><br /></div><div>The restaurant, simply called <b>Islam Food</b> (the Chinese name 清真牛肉館 is a lil more descriptive - Halal beef restaurant), has been around since 1950, and essentially sells <b>Chinese food with Halal meat</b>. So, no, none of my imaginative concoctions were cooked up.</div><div><br /></div><div>A lot of the food is done in <b>Northern Chinese style</b> - think Shanghai food with their xiao long baos, noodles, rice cakes etc, but there are also Pakistani-style curries and sweet and sour dishes (Cantonese food).&nbsp;</div><div><br /></div><div>There's more on their story here at&nbsp;<a href="http://www.islamfood.com.hk/">www.islamfood.com.hk</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6CyZ3G0-nYw/U_CnVCeKWWI/AAAAAAAABRE/wjyRPLsQnCw/s1600/Beef%2BBread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Veal Goulash at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-6CyZ3G0-nYw/U_CnVCeKWWI/AAAAAAAABRE/wjyRPLsQnCw/s1600/Beef%2BBread.jpg" height="426" title="Veal Goulash at Islam Food, Hong Kong" width="640" /></a></div><div><br /></div><div><b>Veal Goulash</b> is probably their most famous dish. It's a juicy beef burger patty, enclosed by a layer of dough that is somewhere between naan bread or pitta bread, and dumpling wrapper pastry, which is then fried until crispy!&nbsp;</div><div><br /></div><div>As tempting as it looks, do not pick it up and take a massive bite as soon as the waiter sets it down on the table! The <b>scalding hot beef juices</b> WILL burn your tongue and your taste buds will no longer be in top form to taste the rest of the dishes to come. So be careful, and daintily bite into this <b>beefy delicacy</b> only when its cooled a little. You have been warned!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3o-36ki4CLI/U_CnUromhLI/AAAAAAAABRA/lCe-RTtDHaE/s1600/Beef%2BBread%2BOpen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Veal Goulash at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-3o-36ki4CLI/U_CnUromhLI/AAAAAAAABRA/lCe-RTtDHaE/s1600/Beef%2BBread%2BOpen.jpg" height="426" title="Veal Goulash at Islam Food, Hong Kong" width="640" /></a></div><div><br /></div><div>Here at Islam Food, they have a extra high ratio of <b>beef and lamb foods</b>. This may be to compensate for the lack of pork dishes? Whatever the reason, I'm not complaining! Lamb, and then beef are definitely my favourite types of meat, so the menu suits me well.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Sep5gMLPQmc/U_CnX9TrCCI/AAAAAAAABRk/72Nw7J0QjiM/s1600/Lamb%2Bjello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb Jello at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-Sep5gMLPQmc/U_CnX9TrCCI/AAAAAAAABRk/72Nw7J0QjiM/s1600/Lamb%2Bjello.jpg" height="426" title="Lamb Jello at Islam Food, Hong Kong" width="640" /></a></div><div><br /></div><div>This <b>cold dish</b> is <b>Lamb Jello</b>. It is some lamb chunks sitting in 'jelly'. I'm not sure what exactly the jelly is, but probably consists of lamb juices and gelatine cooked from bones/cartilage that means that it sets when cool enough. As soon as it enters the warmth of your mouth though, it melts into a <b>lovely aroma</b> that is surprisingly not oily.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Q3Duvapo824/U_CnWr43DKI/AAAAAAAABRY/yPytZ_Yvdps/s1600/Lamb%2Bdumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef dumplings at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-Q3Duvapo824/U_CnWr43DKI/AAAAAAAABRY/yPytZ_Yvdps/s1600/Lamb%2Bdumplings.jpg" height="426" title="Beef dumplings at Islam Food, Hong Kong" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>Beef dumplings in soup</b>. I liked how these are round in shape, and they contain yummy juicy beef inside! Again, hot liquid is encased in these <b>little bite-size parcels</b>!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-T8AAk8O8Cmo/U_CnYU6ClHI/AAAAAAAABRs/rcBcCu2jfyI/s1600/Lamb%2Bnoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb noodles at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-T8AAk8O8Cmo/U_CnYU6ClHI/AAAAAAAABRs/rcBcCu2jfyI/s1600/Lamb%2Bnoodles.jpg" height="426" title="Lamb noodles at Islam Food, Hong Kong" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>Lamb noodles</b>! A lot of the food here can be done with different kinds of meat, so if lamb is not your thing, choose beef. Easy!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9TgjONUv20M/U_CnXvcU-FI/AAAAAAAABRo/nfkTgtRAf_k/s1600/Lamb%2Bnoodles%2Bchopsticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb noodles at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-9TgjONUv20M/U_CnXvcU-FI/AAAAAAAABRo/nfkTgtRAf_k/s1600/Lamb%2Bnoodles%2Bchopsticks.jpg" height="426" title="Lamb noodles at Islam Food, Hong Kong" width="640" /></a></div><br />These noodles are delicious! Okay, so maybe the noodles themselves are a lil overcooked, but the lamb broth is <b>sooooo good</b>! It's rich and has that lovely lamby-ness that lamb lovers love.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WyPbdjjVTrA/U_H9EyAgpQI/AAAAAAAABSQ/Mx3O_i--bRY/s1600/Lamb%2Bfried%2Bdumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb jiazo at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-WyPbdjjVTrA/U_H9EyAgpQI/AAAAAAAABSQ/Mx3O_i--bRY/s1600/Lamb%2Bfried%2Bdumplings.jpg" height="640" title="Lamb jiaozi at Islam Food, Hong Kong" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Okay, so maybe I should mention that this post centres heavily around <b>lamb</b>... If you haven't noticed =P</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: left;">These are <b>lamb jiaozi&nbsp;</b><span style="font-family: inherit;"><span style="background-color: white; color: #252525; line-height: 22px;">煎</span><span style="background-color: #f9f9f9; line-height: 18px;">餃子</span></span>, which are dumplings that have been pan-fried. The filling is bursting with goodness, but the pastry is a little doughy... I prefer the <b>lamb xiaolongbao</b>&nbsp;小籠包 which tastes amazing and is steamed instead (no photo unfortunately!)</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UTtyPG4mTUk/U_H9Fbdp9rI/AAAAAAAABSY/UM0J5769Sh4/s1600/curry%2Bglass%2Bnoodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Curry Mutton with vermicelli at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-UTtyPG4mTUk/U_H9Fbdp9rI/AAAAAAAABSY/UM0J5769Sh4/s1600/curry%2Bglass%2Bnoodles.jpg" height="640" title="Curry Mutton with vermicelli at Islam Food, Hong Kong" width="480" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Their <b>curries</b> are another thing to try! They are done in Pakistani style and are the soupy type (as opposed to thick saucy type). I found it to be <b>hot and spicy</b>, so it's definitely got a kick to it!&nbsp;</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8APJ5lDSbis/U_H9Dc918YI/AAAAAAAABSE/4xXn72htF00/s1600/Lamb%2Bchun%2Bgoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spring rolls at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-8APJ5lDSbis/U_H9Dc918YI/AAAAAAAABSE/4xXn72htF00/s1600/Lamb%2Bchun%2Bgoon.jpg" height="640" title="Spring rolls at Islam Food, Hong Kong " width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spring rolls! These are <b>crispy crispy crispy</b>, and brilliantly light.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-R_kdF1sPyNc/U_H9Glju8-I/AAAAAAAABSg/HOz1pkpR6ps/s1600/Lamb%2Bchun%2Bgoon%2Bopen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spring rolls at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-R_kdF1sPyNc/U_H9Glju8-I/AAAAAAAABSg/HOz1pkpR6ps/s1600/Lamb%2Bchun%2Bgoon%2Bopen.jpg" height="640" title="Spring rolls at Islam Food, Hong Kong" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: left;">And a final lamb dish to rave about: <b>Boneless lamb chops</b> which have been deep fried. They are served with a bowl of rich and concentrated lamb soup for dipping. The meat is tender, though not for the faint-hearted, as its a fatty cut - that's probably why it tastes so good!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2y_TxCac8RQ/U_H9Db0PdbI/AAAAAAAABSA/Gs9GVrfvacM/s1600/Deep%2BFried%2BLamb%2Bbelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Boneless lamb chops at Islam Food, Hong Kong | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-2y_TxCac8RQ/U_H9Db0PdbI/AAAAAAAABSA/Gs9GVrfvacM/s1600/Deep%2BFried%2BLamb%2Bbelly.jpg" height="480" title="Boneless lamb chops at Islam Food, Hong Kong " width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Final thing to mention about Islam Food is that there are two branches. Both are in Kowloon City, and the branch shop is just a street or two down from the main shop. A lot of people insist on going to the 'original' but really, <b>its the branch shop you want to go to</b>!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Not only is the branch shop bigger, more spacious and cleaner (at least it feels that way), but their menu is also <b>more extensive!</b> Some dishes are only available at this second store, oddly enough, not the other way around. And, less people know about this store (or choose not to go), so there's less chance you'll have to queue for ages. <b>Win-win!</b></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><u>Islam Food</u> // <u>清真牛肉館</u></b></div><div style="text-align: center;"><span style="background-color: white; text-align: start;"><span style="font-family: inherit;">總店: 九龍城龍崗道1號地下 // Main Branch: 1 Lung Kong Road, Kowloon City</span></span></div><div style="text-align: center;"><span style="background-color: white; text-align: start;"><span style="font-family: inherit;">分店:&nbsp;九龍城打鼓嶺道33-35號地下 // Second Branch: 33-35 Tak Ku Ling Road, Kowloon City</span></span></div><div style="text-align: center;"><span style="background-color: white; text-align: start;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: center;"><span style="background-color: white; text-align: start;"><span style="font-family: inherit;">More info on&nbsp;</span></span><span style="text-align: left;"><span style="color: #0000ee;"><u><a href="http://www.islamfood.com.hk/" target="_blank">their website</a></u></span></span></div><div style="text-align: center;"><span style="text-align: left;">About HK$50-$100 per person</span></div></div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com1Tak Ku Ling Road, Kowloon City, Hong Kong22.3290051 114.1914945999999422.325333099999998 114.18645209999994 22.3326771 114.19653709999994tag:blogger.com,1999:blog-5437655715980438076.post-45704059512540261482014-08-10T15:20:00.007+01:002014-08-10T15:20:56.860+01:00Stunning Nan Lian Garden 南蓮園池<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">Sometimes the most beautiful places are on your doorstep and you don't even know it. I pass by <b>Nan Lian Garden </b>almost every single day when I'm in Hong Kong, &nbsp;yet I've never stepped foot inside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Turns out, it's a real <i>gem</i> of a place, located in Diamond Hill, close by the MTR station.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cQOZEfkY2gQ/U-YBMpOoQ1I/AAAAAAAABLQ/cm-rA68i9vs/s1600/front+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nan Lian Garden, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-cQOZEfkY2gQ/U-YBMpOoQ1I/AAAAAAAABLQ/cm-rA68i9vs/s1600/front+sign.jpg" title="Nan Lian Garden, Diamond Hill, Hong Kong" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I've been seeing more and more tourists clutching their guide books around this area, and wondered how on earth they managed to get so lost that they've ended up here! I had no idea that this was a <b>top spot </b>to see around and about Hong Kong.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There's two parts to the gardens, <b>Nan Lian </b><span style="font-family: Times, Times New Roman, serif;"><b>Garden 南蓮園池</b> on o</span>ne side of the road, and <b>Chi Lin Nunner<span style="font-family: Times, Times New Roman, serif;">y&nbsp;<span style="background-color: white; line-height: 18px;">志蓮淨苑&nbsp;</span></span></b>on the other side, accessible by a footbridge.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The main entrance brings you into the gardens first, and the scenery is <b>absolutely wowing</b>. It's like stepping into a different place, out of Hong Kong's hustle and bustle altogether!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--wiyVMwsnOw/U-YBTPZM0BI/AAAAAAAABL4/cGU4wSbcUGk/s1600/pond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nan Lian Garden, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/--wiyVMwsnOw/U-YBTPZM0BI/AAAAAAAABL4/cGU4wSbcUGk/s1600/pond.jpg" height="426" title="Nan Lian Garden, Diamond Hill, Hong Kong" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The gardens are modelled after those of the <b>Tang Dynasty</b> era. There are lots of trees, bushes and shrubs that are meticulously trimmed and groomed, fish ponds and waterfall displays.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Though not all the paths are open to public all the time, you can walk through most of Nan Lian Garden and appreciate its <b>beauty</b>.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DjYhjfwS-80/U-YBUXhr1pI/AAAAAAAABMI/kzbTSex6Oi4/s1600/waterfall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nan Lian Garden, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-DjYhjfwS-80/U-YBUXhr1pI/AAAAAAAABMI/kzbTSex6Oi4/s1600/waterfall.jpg" title="Nan Lian Garden, Diamond Hill, Hong Kong" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The <b>architecture</b> is also worth a mention. Although there are only a few main buildings, every piece of infrastructure in Nan Lian Garden has been built without using nails or glue or other 'adhesive'-type things.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One of the buildings showcases an exhibition of <b>miniature versions</b> of buildings built in this style. The design of the buildings allows everything to fit together like a <b>jigsaw puzzle</b>, so when assembled, no extra nails or glue is necessary to keep it secure!&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-u6QAAKMs_Rk/U-YBL8KhvOI/AAAAAAAABLU/xrfCeUdB8LI/s1600/building+exhibit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nan Lian Garden, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-u6QAAKMs_Rk/U-YBL8KhvOI/AAAAAAAABLU/xrfCeUdB8LI/s1600/building+exhibit.jpg" height="426" title="Nan Lian Garden, Diamond Hill, Hong Kong" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cSmC535nhjE/U-YBUBiVHjI/AAAAAAAABME/rC6HEAd2QVA/s1600/temple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nan Lian Garden, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-cSmC535nhjE/U-YBUBiVHjI/AAAAAAAABME/rC6HEAd2QVA/s1600/temple.jpg" title="Nan Lian Garden, Diamond Hill, Hong Kong" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both;">The place is calm and peaceful, and looks&nbsp;<b>spectacular</b>&nbsp;on sunny days, like when we went. However, the heat can be overwhelming! There's a cafe inside the gardens, so refreshments are available (and probably necessary!)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ErbE6F054SM/U-YBPpO2orI/AAAAAAAABLk/iEdjMf2Wvpo/s1600/lamp_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chi Lin Nunnery, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-ErbE6F054SM/U-YBPpO2orI/AAAAAAAABLk/iEdjMf2Wvpo/s1600/lamp_.jpg" title="Chi Lin Nunnery, Diamond Hill, Hong Kong" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Chi Lin Nunnery</b>&nbsp;across the footbridge has less greenery, and less of it is open to the public. There's the lily pond in the <b>courtyard</b> and the building is open and surrounds it.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">The place lacks the extravagance of more famous Chinese architecture, as it is a newly built site, and also not one of royalty, but it still has <b>elegance in its simplicity</b>, and there are <b>delicate details</b> if you care to take note.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kITSuD_l8Oc/U-YBP70kzaI/AAAAAAAABLo/YsZZ_WtLrCE/s1600/lamp+lion+detail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chi Lin Nunnery, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-kITSuD_l8Oc/U-YBP70kzaI/AAAAAAAABLo/YsZZ_WtLrCE/s1600/lamp+lion+detail.jpg" height="426" title="Chi Lin Nunnery, Diamond Hill, Hong Kong" width="640" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Within the nunnery, there are places of religious worship: different temple areas are dedicated to different <b>Buddhist divinities</b>.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Even if you have no religious beliefs though, the <b>gold, clay and wooden</b> statues are still worth admiring!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-z1V0R38QbEo/U-YBQvnxbQI/AAAAAAAABLw/RtS9FGT3wAs/s1600/main+temple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chi Lin Nunnery, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-z1V0R38QbEo/U-YBQvnxbQI/AAAAAAAABLw/RtS9FGT3wAs/s1600/main+temple.jpg" height="426" title="Chi Lin Nunnery, Diamond Hill, Hong Kong" width="640" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">It's an amazing find for me, and I can't believe I've passed by without a second thought all these years! Definitely worth the visit, despite its slightly out of the way location (but still easily accessed by MTR).</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w94di8FmWMM/U-d_UQEHFeI/AAAAAAAABQw/DtjN_In-5C0/s1600/nunnery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chi Lin Nunnery, Diamond Hill, Hong Kong | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-w94di8FmWMM/U-d_UQEHFeI/AAAAAAAABQw/DtjN_In-5C0/s1600/nunnery.jpg" height="480" title="Chi Lin Nunnery, Diamond Hill, Hong Kong" width="640" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><u style="font-weight: bold;">Chi Lin Nunnery and Nan Lian Garden</u><b> //&nbsp;</b><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: bold; text-align: left; text-decoration: underline;">志蓮淨苑、南蓮園池</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: Times, 'Times New Roman', serif; text-align: left;">5 minutes from Diamond Hill MTR Exit C2 //</span><span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><span style="text-align: left;">&nbsp;</span><span style="line-height: 21px; text-align: left;">港鐵鑽石山站C2出口</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Open daily</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Free admission</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 21px; text-align: left;">More details here&nbsp;<a href="http://www.chilin.org/">www.chilin.org</a>&nbsp;and&nbsp;</span></span></span><span style="text-align: left;"><a href="http://www.nanliangarden.org/home.php?eng" target="_blank">www.nanliangarden.org</a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 21px; text-align: left;"><br /></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 21px; text-align: left;">Great place to get away from the hustle and bustle of Hong Kong, visit Nan Lian Garden and Chi Lin Nunnery for a relaxing and soothing time amongst beautiful, natural greenery.</span></span></span></div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-87430272487083326632014-08-05T17:59:00.002+01:002014-08-05T17:59:32.987+01:00Best Beef Brisket Noodles at Kau Kee Restaurant 九記牛腩<div dir="ltr" style="text-align: left;" trbidi="on">The first r<b>estaurant review</b> I'm doing on the blog is on a long time <b>favourite</b> of mine. It's a good one (obviously!), but also a <i>very</i>&nbsp;<b>controversial</b> one.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zzb2vSEySxk/U-Dv5l9Q7JI/AAAAAAAABK0/1drn6yugSQI/s1600/kau+kee+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kau Kee Restaurant in Central, Hong Kong | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-zzb2vSEySxk/U-Dv5l9Q7JI/AAAAAAAABK0/1drn6yugSQI/s1600/kau+kee+sign.jpg" height="426" title="Kau Kee Restaurant in Central, Hong Kong " width="640" /></a></div><div><br /></div><div><b>Kau Kee Restaurant</b> (九記牛腩) is a place I make a point of visiting every time I go back to Hong Kong. Their specialty, as the shop name in Chinese suggests, is <b>beef brisket</b>. In fact, they <i>only</i> sell beef brisket.</div><div><br /></div><div>The <b>controversy</b> lies in that there are <i>very varied opinions</i>&nbsp;on the quality of food here... I absolutely love the food here, and would say that these are <b>the best beef brisket noodles</b>&nbsp;I've ever had in my 22 years of life. Yet, there are plenty of people who cannot understand why anyone would return, and bravely declares that anyone who praises them clearly knows not a thing about good food!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yH5JW0Kop3U/U-Du85Z_s_I/AAAAAAAABJ8/Yw45XcFmKVI/s1600/Kau+Kee+ho+fun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ho Fun Beef Brisket Noodles at Kau Kee Restaurant | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-yH5JW0Kop3U/U-Du85Z_s_I/AAAAAAAABJ8/Yw45XcFmKVI/s1600/Kau+Kee+ho+fun.jpg" height="426" title="Ho Fun Beef Brisket Noodles at Kau Kee Restaurant" width="640" /></a></div><br /><div>Their menu is basically either <b>beef brisket and noodles in clear soup</b> or <b>curry beef brisket and noodles</b>. There's also all the variations in between - just beef brisket, just noodles, just soup, different noodles, some really expensive cuts of beef (tendon?! maybe), vegetables...</div><div><br /></div><div>Back to the <b>beef brisket</b>. If you've ever bought beef brisket and cooked it yourself, you'll know that its not the easiest cut of beef to work with. It'll turn out too chewy, too tough, too dry, too tasteless... That's why I truly appreciate the food here. The beef brisket is <b>flavourful and tender</b>, not at all dried out. It really <b>melts in your mouth</b>, yet doesn't feel oily.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RIrP7LFf2i4/U-Du9M0Mx9I/AAAAAAAABKA/Q7i0BV5zggo/s1600/Kau+Kee+E-fu+Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="E-fu Beef Brisket Noodles at Kau Kee Restaurant | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-RIrP7LFf2i4/U-Du9M0Mx9I/AAAAAAAABKA/Q7i0BV5zggo/s1600/Kau+Kee+E-fu+Noodles.jpg" height="426" title="E-fu Beef Brisket Noodles at Kau Kee Restaurant" width="640" /></a></div><div><br /></div><div>There are a few different types of noodles to choose from. The white ones in the white bowl are called <b>河粉 </b>(ho fun in Cantonese) and are <b>flat rice noodles</b>. These noodles soak up the soup like crazy and therefore taste really good. (Although they do tend to be overcooked and 'soggy'...)&nbsp;</div><div><br /></div><div>The yellow noodles in the black bowl are <b>伊麵 </b>(e-fu noodles). These noodles are <b>fried egg noodles</b>, and tend to be chewier. They don't absorb the soup as much, but this means the soup in your bowl is left a bit saltier and tastier.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fUeGDkY12as/U-Du_52ydlI/AAAAAAAABKc/0UBlPURPAMg/s1600/Oodles+of+Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="E-fu Noodle Patties at Kau Kee Restaurant | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-fUeGDkY12as/U-Du_52ydlI/AAAAAAAABKc/0UBlPURPAMg/s1600/Oodles+of+Noodles.jpg" height="426" title="E-fu Noodle Patties at Kau Kee Restaurant" width="640" /></a></div><div><br /></div><div>I've mentioned <b>the soup</b>, and that's probably the <b>ultimate reason for visiting</b>. The soup is a clear broth that they (assumedly) cook the beef brisket and beef tendon and other beef bits in, and is <b>delicious</b>! It's <b>rich in beef flavour</b> and <b>tasty and&nbsp;savoury </b>(salty just isn't the right word). I always want more and more of it, but unlike many lip-licking dishes in Hong Kong, doesn't leave you thirsty at all afterwards.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UzN87POEDTk/U-DvASY7WFI/AAAAAAAABKo/IoTAQXtYNBk/s1600/ant+eating+noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ho Fun Beef Brisket Noodles at Kau Kee Restaurant | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-UzN87POEDTk/U-DvASY7WFI/AAAAAAAABKo/IoTAQXtYNBk/s1600/ant+eating+noodles.jpg" height="640" title="Ho Fun Beef Brisket Noodles at Kau Kee Restaurant" width="426" /></a></div><div><br /></div><div>The <b>curry beef brisket noodles</b> (not pictured) are worth a try too, especially since the portion sizes are on the small side. A curry sauce replaces the broth. It's <b>surprisingly light </b>yet still rich and flavourful.&nbsp;</div><div><br /></div><div>In terms of price, these bowls of noodles have <b>risen in value</b> loads over the years, and now stand at around HK$40. Ordering beef brisket on its own will set you back about HK$100. However, I still think it's <b>money well spent. </b>=)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WRx-4sE7QrE/U-Du-huvf_I/AAAAAAAABKU/Pf-PQ0G5oEE/s1600/Kau+Kee+insid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Brisket Noodles at Kau Kee Restaurant | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-WRx-4sE7QrE/U-Du-huvf_I/AAAAAAAABKU/Pf-PQ0G5oEE/s1600/Kau+Kee+insid.jpg" height="426" title="Beef Brisket Noodles at Kau Kee Restaurant" width="640" /></a></div><div><br /></div><div>Now that the important things have been discussed, a little note about the place itself: <b>It's crowded</b>. <b>Super cramped</b>. You'll have to <b>share tables</b> with strangers. Expect 9 people to fit around a table that's meant for 4-6. Don't get comfy on the <b>plastic stools</b> (not that anyone would want to...) because you sit, order, eat, leave (and pay at the door) pronto.&nbsp;</div><div><br /></div><div>Remember, Kau Kee is a <b>local neighbourhood noodle shop</b> that caters to the busy Hong Kong locals on their 45 minute lunch break. So don't get offended when the waiters <b>breathe down your neck</b> waiting for you to order, or less than politely point you in direction of the door as soon as you <b>slurp up the last of your soup</b>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yiu7pnjaw9E/U-Du9WIIZZI/AAAAAAAABKI/4tdi44YGiY0/s1600/Kau+Kee+Queue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Queue at Kau Kee Restaurant in Central, Hong Kong | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-yiu7pnjaw9E/U-Du9WIIZZI/AAAAAAAABKI/4tdi44YGiY0/s1600/Kau+Kee+Queue.jpg" height="640" title="Queue at Kau Kee Restaurant in Central, Hong Kong" width="426" /></a></div><div><br /></div><div>If you tolerate the <b>mediocre</b> (and that's on good day!) service, and 30 minutes in the sweltering heat while queueing, then you're <b>in for a treat</b> at Kau Kee.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ny9u8xsyRTc/U-DvAAwmWbI/AAAAAAAABKg/qP7fQFsPOlc/s1600/Outside+Kau+Kee+Sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kau Kee Restaurant in Central, Hong Kong | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-Ny9u8xsyRTc/U-DvAAwmWbI/AAAAAAAABKg/qP7fQFsPOlc/s1600/Outside+Kau+Kee+Sign.jpg" height="426" title="Kau Kee Restaurant in Central, Hong Kong" width="640" /></a></div><div><br /></div><div style="text-align: center;"><u style="font-weight: bold;">Kau Kee Restaurant</u>&nbsp;//&nbsp;<b><u>九記牛腩</u></b></div><div style="text-align: center;">21 Gough Street, Central //&nbsp;<span style="background-color: white; line-height: 16px; text-align: left;">中環歌賦街21號地下</span></div><div style="text-align: center;"><span style="background-color: white; line-height: 16px; text-align: left;"><br /></span></div><div style="text-align: center;"><span style="background-color: white; line-height: 16px; text-align: left;">Closed Sundays and public holidays</span></div><div style="text-align: center;"><span style="background-color: white; line-height: 16px; text-align: left;">Under HK$50 per person</span></div><div style="text-align: center;"><span style="background-color: white; line-height: 16px; text-align: left;"><br /></span></div><div style="text-align: center;"><span style="background-color: white; text-align: left;"><span style="line-height: 16px;">This noodle shop is great for (and only serves) beef brisket noodles that are loved by both locals and tourists. The key to a good experience&nbsp;here is to be aware of the terse attitude of the staff, rushed atmosphere of the&nbsp;place beforehand, and just focus on the delicious food served rather than those serving it!</span></span></div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com221 Gough Street, Central, Hong Kong22.2845602 114.1566164999999322.2843307 114.15630149999993 22.2847897 114.15693149999993tag:blogger.com,1999:blog-5437655715980438076.post-36545693452058452842014-07-24T15:45:00.000+01:002014-07-24T15:45:45.783+01:00Watermelon and Mango Ice Blocks<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pHKJlxfsdkM/U8-3xst3_vI/AAAAAAAABJA/fSU7qvY_Nzw/s1600/Iceblock+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pHKJlxfsdkM/U8-3xst3_vI/AAAAAAAABJA/fSU7qvY_Nzw/s1600/Iceblock+tray.jpg" height="426" width="640"></a></div><br>How hot does it get in <b>summer</b> where you live? It&#39;s been hovering around 32˚C in Hong Kong these few weeks and the humidity only makes it seem hotter.<br><br><b>Ice cream</b> and <b>ice cold drinks</b> are staples of the summer diet, but it&#39;s hard to enjoy these treats while maintaining that summer bod you&#39;ve worked so hard for!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MwypkMYrpiM/U8-3xTkgcQI/AAAAAAAABJQ/3IcLSK8Hgyw/s1600/iceblock+open.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MwypkMYrpiM/U8-3xTkgcQI/AAAAAAAABJQ/3IcLSK8Hgyw/s1600/iceblock+open.jpg" height="640" width="426"></a></div><br>These ice blocks are <b>delicious and healthy</b>, perfect for these hot summer days. All you need is some fresh fruit, which should be abundance at this time of the year! <b>Watermelon and mango</b> is actually a combination I&#39;ve fallen in love with after trying this flavour combination in a drink.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xWs_5UBEVas/U8-3zS1MhYI/AAAAAAAABJc/QCpnjxYVXck/s1600/one+iceblock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xWs_5UBEVas/U8-3zS1MhYI/AAAAAAAABJc/QCpnjxYVXck/s1600/one+iceblock.jpg" height="426" width="640"></a></div><br>The watermelon is <b>refreshingly crisp</b>, while the mango is <b>sweet and fragrant</b>. I used Thai mangoes for this, which are yellow and shaped like a leaf. I prefer the mangoness of these compared to the greeny-red round ones. I also added some lime juice to the mangoes just to cut through the richness a little.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tWAKn_zpqc8/U8-3zUeeZOI/AAAAAAAABJg/5PHFbXFGwQs/s1600/iceblock+with+background.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tWAKn_zpqc8/U8-3zUeeZOI/AAAAAAAABJg/5PHFbXFGwQs/s1600/iceblock+with+background.jpg" height="426" width="640"></a></div><br>Try out these <b>delicious fruity treats</b> and let me know what you think!<br><br>Full recipe here ---&gt;<br><br></div><a href="http://sveltesalivations.blogspot.com/2014/07/watermelon-and-mango-ice-blocks.html#more">Read more »</a>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com1tag:blogger.com,1999:blog-5437655715980438076.post-88497011765985331802014-06-12T15:39:00.001+01:002014-06-12T15:39:59.843+01:00Crustless Roasted Vegetable Quiche<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VD4n8WPLoDc/U5funPSphJI/AAAAAAAABFM/I4zB0JR9Ffw/s1600/quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crustless Roasted Vegetable Quiche | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-VD4n8WPLoDc/U5funPSphJI/AAAAAAAABFM/I4zB0JR9Ffw/s1600/quiche.jpg" height="426" title="Crustless Roasted Vegetable Quiche" width="640"></a></div><br>On my runs around the park, I&#39;m seeing more and more people lazing about on the grass, enjoying the sunshine and light breeze. It&#39;s gotten me thinking about outdoor picnics and barbecues. This quiche would be perfect for either. Sometimes barbecues can be meat overload, and vegetable sides are great to lighten things up! As for picnics, keeping things vegetarian means you don&#39;t have to worry about food poisoning and it&#39;s a nice change from never-ending sandwiches.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iL1OuuMF0Nw/U5fm_cWXZCI/AAAAAAAABEs/RRiKNgo_JYQ/s1600/roasted+veg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crustless Roasted Vegetable Quiche | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-iL1OuuMF0Nw/U5fm_cWXZCI/AAAAAAAABEs/RRiKNgo_JYQ/s1600/roasted+veg.jpg" height="426" title="Crustless Roasted Vegetable Quiche" width="640"></a></div><br>This quiche is super versatile. Add whatever vegetables you want in! Potatoes, sweet potatoes, pumpkins and starchy vegetables will give substance to your quiche, and a selection of other vegetables like capsicum, courgettes, onions, beans, asparagus or even broccoli will allow you to play with various flavours.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MVrhZgYcmpE/U5fnACmBWYI/AAAAAAAABE0/G71lUxeiD6U/s1600/roasted+veg+with+egg+pour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crustless Roasted Vegetable Quiche | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-MVrhZgYcmpE/U5fnACmBWYI/AAAAAAAABE0/G71lUxeiD6U/s1600/roasted+veg+with+egg+pour.jpg" height="426" title="Crustless Roasted Vegetable Quiche" width="640"></a></div><br>Roasting all the vegetables before making the quiche ensures that everything is cooked through and tender, and can give a caramelised crust as well. I roasted all of mine at the same time with salt, pepper and mixed herbs for just 15 minutes, tossing halfway through. Keep in mind if you have vegetables that need longer (like potatoes) then you can boil them first so they cook the same time in the oven.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ekKJEQ2-d2g/U5fnF4x2mxI/AAAAAAAABFE/6Aj5o16jhZ0/s1600/roasted+veg+with+egg.jpg" imageanchor="1"><img alt="Crustless Roasted Vegetable Quiche | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-ekKJEQ2-d2g/U5fnF4x2mxI/AAAAAAAABFE/6Aj5o16jhZ0/s1600/roasted+veg+with+egg.jpg" height="426" title="Crustless Roasted Vegetable Quiche" width="640"></a></div><br>A glass pyrex dish like this one allows the quiche to come out easily, without needing oil, even though it&#39;s crustless. So you can bake it like this, then cut into squares when its cooled to take out for a picnic, or bake it in a disposable foil baking tray if you like!<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Matx33QAhDY/U5fm8GVfMSI/AAAAAAAABEk/IWLH7yMhSLA/s1600/cheese+sprinkle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Crustless Roasted Vegetable Quiche | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-Matx33QAhDY/U5fm8GVfMSI/AAAAAAAABEk/IWLH7yMhSLA/s1600/cheese+sprinkle.jpg" height="426" title="Crustless Roasted Vegetable Quiche" width="640"></a></div><br>Just top with cheeeeeeesssssseeeeee! And dig in!<br><br>Full recipe here-&gt;<br><br></div><a href="http://sveltesalivations.blogspot.com/2014/06/crustless-roasted-vegetable-quiche.html#more">Read more »</a>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-63438936519891878992014-05-07T20:52:00.003+01:002014-05-07T21:04:58.024+01:00Soft Salted Pretzels<div dir="ltr" style="text-align: left;" trbidi="on"><div>I had a massive <b>pretzel craving</b> the other day. I really wanted a <b>big</b>, <b>soft</b>, <b>crunchy</b>, <b>dense</b>, <b>crispy</b>, <b>salty</b>, <b>chewy</b> pretzel. And I had no idea where to get one in Hong Kong. (Please let me know if <i>you</i> do!)</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uF7vMTT7VBU/U2pkfHNsbnI/AAAAAAAABBE/hp7n-Tj6fGU/s1600/Birds+eye+view+pretzel+basket.jpg" imageanchor="1"><img alt="Soft pretzels with fleur de sel | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-uF7vMTT7VBU/U2pkfHNsbnI/AAAAAAAABBE/hp7n-Tj6fGU/s1600/Birds+eye+view+pretzel+basket.jpg" height="426" title="Soft pretzels with fleur de sel" width="640"></a></div><div><br></div><div>So I had to make my own to <b>satisfy my desires</b>. </div><div><br></div><div>I&#39;d vaguely remembered the <b>process</b> of making pretzels, as it had been the final <b>technical</b> challenge of the Great British Bake Off last year. There was an unusual step of <b>boiling the dough</b> in some baking soda water before baking it.</div><br><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uxtNbst-vLM/U2pkjlrss4I/AAAAAAAABCo/vLJ8qZgvO7Y/s1600/pretzels+in+basket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soft pretzels with fleur de sel | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-uxtNbst-vLM/U2pkjlrss4I/AAAAAAAABCo/vLJ8qZgvO7Y/s1600/pretzels+in+basket.jpg" height="426" title="Soft pretzels with fleur de sel" width="640"></a></div><div><br></div><div>A quick youtube search, which involved watching some very lovely, and very entertaining <b>German</b>-<b>speaking bakers</b>, confirmed that this boiling step was indeed necessary. However, my lack of understanding of German meant that I couldn&#39;t gather a recipe.</div><div><br></div><div>So in the end, I chose to base my recipe on this one on <a href="http://www.bbcgoodfood.com/recipes/1139659/authentic-german-pretzels">BBC Good Food: &quot;Authentic German Pretzels&quot;</a>.</div><div><br></div><div>It&#39;s a recipe that requires a little <b>more time and preparation</b>. But, these pretzels taste as good as they look, and are worth every <b>oomph of effort</b>! </div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Iv8ywHtfPOM/U2pkgFfd1bI/AAAAAAAABBU/Yieehd-naTU/s1600/Broken+pretzel.jpg" imageanchor="1"><img alt="Soft pretzels with fleur de sel | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-Iv8ywHtfPOM/U2pkgFfd1bI/AAAAAAAABBU/Yieehd-naTU/s1600/Broken+pretzel.jpg" height="640" title="Soft pretzels with fleur de sel" width="426"></a></div><div><br></div><div>You need to prepare a <b>sponge</b> first. What&#39;s that? Well, it&#39;s just a mixture of some of the flour and water and all of the yeast used in a recipe, which is then left to <b>ferment</b>. The purpose of this is do <b>develop the taste</b> of the pretzels. It&#39;s a similar idea to sourdough starters! I left mine <b>overnight</b>, but most people say 5 hours is enough if you&#39;re in a hurry!</div><div><br></div><div>Then add in the the rest of the ingredients and <b>mix and knead</b> well. You can cheat here if you&#39;ve got a bread maker or dough hook on a stand mixer that will do the mixing! The dough is quite a <b>dry dough</b>, and once it&#39;s all mixed together and incorporated nicely, it <b>shouldn&#39;t stick to your hands</b> and you won&#39;t need any extra flour to dust your work surface. Shape it into a nice big ball, pop it in a bowl, cover and leave to rise. </div><div><br></div><div>It&#39;s ready when the dough <b>bounces back</b> completely but gently after you push a finger into it. Give a a good couple of punches to knock out some air then divide it into <b>12 even portions</b>.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-L4fo2lr2nOA/U2pkhGMxCwI/AAAAAAAABCw/epPIPmQP5Hc/s1600/Round+Dough+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel dough balls | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-L4fo2lr2nOA/U2pkhGMxCwI/AAAAAAAABCw/epPIPmQP5Hc/s1600/Round+Dough+Balls.jpg" height="426" title="Pretzel dough balls" width="640"></a></div><div><br></div><div>Shape each portion into <b>smooth round balls</b> first. Keep all the dough (apart from the piece you are handling, of course!) covered lightly with some cling film. Then roll out each ball into a thick log. </div><div><br></div><div>Doing the shaping <b>step by step</b> from big dough ball -&gt; small dough balls -&gt; thick short logs -&gt; before finally making a long rope of dough makes it <b>easier to stretch</b> the dough. The dough has some time to rest and adjust to its new shape before it has to stretch again. Otherwise, you might find the dough being <b>uncooperative</b>, and creeping back to the centre after you&#39;ve rolled it out.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NOHfhSwIjLo/U2pki81Dy4I/AAAAAAAABCQ/tSgvx4ivU34/s1600/Short+Dough+Logs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel dough logs | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-NOHfhSwIjLo/U2pki81Dy4I/AAAAAAAABCQ/tSgvx4ivU34/s1600/Short+Dough+Logs.jpg" height="426" title="Pretzel dough logs" width="640"></a></div><div><br></div><div>Once you&#39;ve got all your <b>thick pretzel dough logs</b>, then you can start to roll out long ropes to create a traditional pretzel knot. Pretzels are usually thicker in the middle, so leave the 10cm in the centre, and use both hands to <b>gently roll and stretch</b> the ends out. Apply a gentle pressure from the inside to the outside, and spread the dough out until it&#39;s 40-50cm long.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-k9kEedBfHcU/U2pkg_bpnlI/AAAAAAAABBk/Um-o5DEg6e8/s1600/Rolled+out+long+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel dough rope for pretzel knots | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-k9kEedBfHcU/U2pkg_bpnlI/AAAAAAAABBk/Um-o5DEg6e8/s1600/Rolled+out+long+dough.jpg" height="426" title="Pretzel dough rope for pretzel knots" width="640"></a></div><div><br></div><div>Ideally, it should be <b>fatter in the middle</b> and <b>taper out</b> towards both ends. </div><div><br></div><div>Now for pretzel knot tying!</div><div><br></div><div>The videos I saw on youtube tie the <b>pretzel knots </b>the traditional (I assume) and quick way. It looks easier than it is, but it&#39;s <b>fun</b> and I think that you should definitely watch <a href="https://www.youtube.com/watch?v=hWlUYOx76xs">videos like these</a>, and try it yourself!</div><div><ol style="text-align: left;"><li>Hold up the pretzel rope by its ends, one in each hand, so that it forms a &#39;U&#39; shape.</li><li>Keeping both hands in the same place (i.e. don&#39;t cross them over each other), flick the rope and swing the bottom of the &#39;U&#39; shape, so that it twists and crosses over on itself, forming a double twist.</li><li>Quickly, before the double twist untwists, lay it down on your work surface, without letting go of the ends.</li><li>Lift the ends and fold the knot back up on the pretzel and press down firmly to secure the ends.</li></ol></div><div>Remember, <b>practice makes perfect</b>!</div><div><br></div><div>If it&#39;s not happening though, don&#39;t worry, there&#39;s a <b>backup plan</b>!</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ef67ZJIuStE/U2pkh7w4ExI/AAAAAAAABCM/98uaBgOCu50/s1600/Shaping+pretzel+1.jpg" imageanchor="1"><img alt="Pretzel knot tying | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-ef67ZJIuStE/U2pkh7w4ExI/AAAAAAAABCM/98uaBgOCu50/s1600/Shaping+pretzel+1.jpg" height="426" title="Pretzel knot tying" width="640"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: left;">Step 1: Place rope in an upside down &#39;U&#39; shape, lift both ends, and cross your right hand over your left, and your left under your right, so that the ends have switched places.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JdfiKSRMglg/U2pkieY_svI/AAAAAAAABCs/QbVw7spkFSM/s1600/Shaping+pretzel+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel knot tying | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-JdfiKSRMglg/U2pkieY_svI/AAAAAAAABCs/QbVw7spkFSM/s1600/Shaping+pretzel+2.jpg" height="426" title="Pretzel knot tying" width="640"></a></div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: left;">Step 2: Lift both ends again and cross your right over your left, left under right, again, so you get a double twist.</div><div class="separator" style="clear: both; text-align: left;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qHzgu84K7qw/U2pkibsGdCI/AAAAAAAABCU/9UAw5OmjC7o/s1600/Shaping+pretzel+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel knot tying | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-qHzgu84K7qw/U2pkibsGdCI/AAAAAAAABCU/9UAw5OmjC7o/s1600/Shaping+pretzel+3.jpg" height="426" title="Pretzel knot tying" width="640"></a></div><div class="separator" style="clear: both; text-align: left;"><br></div><div>Step 3: Lift both ends and flip the knot back onto the pretzel. Press the ends in to secure.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-18SvgRuuZ3w/U2pkhsrLlMI/AAAAAAAABB8/OnGxoGa_6VA/s1600/Shaped+pretzel+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel knot tying | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-18SvgRuuZ3w/U2pkhsrLlMI/AAAAAAAABB8/OnGxoGa_6VA/s1600/Shaped+pretzel+dough.jpg" height="426" title="Pretzel knot tying" width="640"></a></div><div><br></div><div>Repeat with all the pretzel dough logs. Then leave all the <b>pretzel knots</b> out, <b>uncovered</b>, to rise again and form a crust while you make the baking soda solution. </div><div><br></div><div>The baking soda solution, is just baking soda (bicarbonate of soda), dissolved in some water. I would use cold water, and bring it to the boil, because the heat makes the baking soda <b>really fizz</b>, so it&#39;s <b>easier to control</b> and <b>less dangerous</b> if you don&#39;t take a shortcut.</div><div><br></div><div>Apparently, they use lye in a commercial setting, which is <b>caustic soda</b> (NaOH - sodium hydroxide). It&#39;s really not something you want to be using at home (unless you&#39;re unblocking sinks and drains!), and baking soda is much more friendly and will <b>do the trick</b>.</div><div><br></div><div>When the solution is boiling, <b>dip in</b> the pretzels for 5 seconds, then flip and do 5 seconds on the other side. I did mine one at a time, because <b>5 seconds</b> really is a quick &#39;dip&#39; and I wouldn&#39;t have been able to manage any more. </div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Tav5kYLII9s/U2pkgHTrLhI/AAAAAAAABBY/h5LH6zcnEuM/s1600/Fleur+de+sel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fleur de sel for pretzels | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-Tav5kYLII9s/U2pkgHTrLhI/AAAAAAAABBY/h5LH6zcnEuM/s1600/Fleur+de+sel.jpg" height="426" title="Fleur de sel for pretzels" width="640"></a></div><div><br></div><div>I wanted <b>simple salted pretzels</b>, so I just had some <b>fleur de sel</b> ready to sprinkle onto my boiled, wet pretzel knots. Coarse, unrefined salt works best for sprinkling on top because it doesn&#39;t dissolve. And try to remember to sprinkle while it&#39;s wet, so it sticks on better!</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Qe7bwydbf3g/U2pke-yUnAI/AAAAAAAABBA/NGWtF1ZTLRc/s1600/Boiled+pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel knots, boiled, salted and ready to bake | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-Qe7bwydbf3g/U2pke-yUnAI/AAAAAAAABBA/NGWtF1ZTLRc/s1600/Boiled+pretzels.jpg" height="426" title="Pretzel knots, boiled, salted and ready to bake" width="640"></a></div><div><br></div><div>Now I didn&#39;t <b>slash</b> my pretzels. Some people do, because they find that this <b>controls the pretzels rise</b> in the oven, and the way the pretzel crust <b>splits</b>. You will get a nice, even, clean split if you deeply slash the pretzel at the thickest part. However, I don&#39;t think it&#39;s necessary, and if you don&#39;t, you&#39;ll just get <b>raggedy but unique</b>, &#39;<b>rustic</b>&#39; splits in the pretzel crusts.</div><div><br></div><div>The pretzels can then be baked! They need to go into a hot oven until they are a nice brown. Pretzels have to be a nice deep brown colour. Not golden! <b>Deep brown</b>. It&#39;s the colour that gives it it&#39;s taste. </div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yGRHXg-7vgw/U2pkfDq1OgI/AAAAAAAABBI/egPCNmwyiSE/s1600/6+baked+pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soft Salted Pretzels | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-yGRHXg-7vgw/U2pkfDq1OgI/AAAAAAAABBI/egPCNmwyiSE/s1600/6+baked+pretzels.jpg" height="426" title="Soft Salted Pretzels" width="640"></a></div><div><br></div><div>I think they&#39;re best <b>fresh out of the oven</b>, still warm, but <b>cooled</b> enough so that the crust becomes just crispy. When you break it, there&#39;s a <b>satisfying crunch</b> to it, and yet the crumb inside is soft, warm and tight. </div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jnCOvspj64k/U2pkf_P-bVI/AAAAAAAABBs/-yd7fQ3HTUw/s1600/Broken+pretzel+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soft Salted Pretzels | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-jnCOvspj64k/U2pkf_P-bVI/AAAAAAAABBs/-yd7fQ3HTUw/s1600/Broken+pretzel+closeup.jpg" height="426" title="Soft Salted Pretzels" width="640"></a></div><div><br></div><div>They&#39;re a bit of work, but <b>oh-so-worth-it</b>!</div><div><br></div><div>Full recipe -&gt;</div></div><a href="http://sveltesalivations.blogspot.com/2014/05/soft-salted-pretzels.html#more">Read more »</a>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com2tag:blogger.com,1999:blog-5437655715980438076.post-91021090363656612202014-03-28T12:52:00.000+00:002014-03-28T12:52:51.646+00:00Flourless Chocolate Cake with Orange Cream<div dir="ltr" style="text-align: left;" trbidi="on">Chocolate is an <b>amazing</b> thing. It <b>brings people together</b>, in ways that nothing else can.<br><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6Dho3zAPICw/UzNDSta9GVI/AAAAAAAAA_Y/j9hxt9vMIG8/s1600/Chocolate+cake+orange+cream+cocoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Flourless Chocolate Cake with Orange Cream | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-6Dho3zAPICw/UzNDSta9GVI/AAAAAAAAA_Y/j9hxt9vMIG8/s1600/Chocolate+cake+orange+cream+cocoa.jpg" height="426" title="Flourless Chocolate Cake with Orange Cream" width="640"></a></div><div><br></div><div>Physically, I mean. It <b>literally drags everybody to one spot</b> - where the chocolate is. </div><div><br></div><div>I&#39;ve witnessed this a few times over the last few weeks, during my placement in <b>intensive care</b>. There&#39;s a lot of sick patients, but they do a really good job of looking after them there, and patients&#39; families and friends are very <b>grateful</b>. So, it&#39;s not uncommon for them to show their <b>appreciation</b>, often in the form of chocolates.</div><div><br></div><div>Because there&#39;s <b>so many patients</b>, <b>so much going on</b>, <b>so much to do</b>, and <b>so few staff</b>, everyone working on the ward is busy almost all the time. That makes it near-impossible to gather everyone up for the ward round, or to co-ordinate a plan that involves more than 2 people (sometimes even finding just one other person is hard!)</div><div><div><br></div><div>You&#39;d have to run up and down the corridors a <b>few</b> times, ask a <b>couple</b> of people, make a <b>lot</b> of phone calls, send someone halfway around the hospital... and you <i>might</i> be semi-successful.</div><div><br></div><div><b>Chocolate</b>, on the other hand. When there&#39;s chocolate at the nurses station on the ward, people will just come... <b>from all different directions</b>... <b>from all different corners</b>... <b>not matter what they&#39;re doing</b>... You don&#39;t even have to make an announcement. People just <i>know</i>. It&#39;s like a chocolate-sensing sixth sense. It&#39;s amazing.</div></div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AJoJutDPxBg/UzNDSv4CSgI/AAAAAAAAA_c/b-cohGj4O48/s1600/Chocolate+and+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tesco 74% Plain Chocolate | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-AJoJutDPxBg/UzNDSv4CSgI/AAAAAAAAA_c/b-cohGj4O48/s1600/Chocolate+and+butter.jpg" height="426" title="Tesco 74% Plain Chocolate" width="640"></a></div><div><br></div><div>This is a <b>gluten-free chocolate cake</b> recipe that I found on <a href="http://www.mybakingaddiction.com/flourless-chocolate-cake/">My Baking Addiction by Jamie</a>. My friend is sensitive to gluten, and although she can tolerate the odd slice of cake, I thought it&#39;d be nice to try out a recipe that means she won&#39;t have to worry about the consequences later on.</div><div><br></div><div>I&#39;ve pretty much used the exact recipe (there are only so many ways to combine 4 ingredients together), just <b>tweaking</b> it ever so slightly. Then I added a lovely light <b>orange cream</b> to really lift this cake, as gluten-free flourless cake recipes do tend to come out denser.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qh0MHL_dpn8/UzNDT3RLO9I/AAAAAAAAA_s/_8iJaNiWWZc/s1600/Chocolate+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Flourless Chocolate Cake with Orange Cream | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-qh0MHL_dpn8/UzNDT3RLO9I/AAAAAAAAA_s/_8iJaNiWWZc/s1600/Chocolate+cake.jpg" height="426" title="Flourless Chocolate Cake with Orange Cream" width="640"></a></div><div><br></div><div>I filled my jars about 3/4 full and they <b>puffed up</b> beautifully in the oven. I almost though they were going to topple over and spill! But they <b>die right down</b> when you take them out and cool. </div><div><br></div><div>One thing I noticed was that they tasted great practically <b>straight out the oven</b> (I let it cool enough to not burn!) because they were very moist and rich. However, the next day, when they had cooled completely, they were a bit on the dry and too crumbly side. I realised that the jars insulate the cake very well, and keeps on cooking the cake for quite a well. <b>So my tip is to just underbake the cakes if you&#39;re not eating them right away!</b></div><div><b><br></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IORb6rYTCKw/UzNDSS3-XsI/AAAAAAAAA_g/71shxFzaFpM/s1600/Chocolate+cake+orange+cream+top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Flourless Chocolate Cake with Orange Cream | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-IORb6rYTCKw/UzNDSS3-XsI/AAAAAAAAA_g/71shxFzaFpM/s1600/Chocolate+cake+orange+cream+top.jpg" height="426" title="Flourless Chocolate Cake with Orange Cream" width="640"></a></div><div><b><br></b></div><div>The orange cream was <b>inspired</b> by the beautiful orange sunset colours on the packaging of the chocolate! </div><div><br></div><div>All I did was whip up some <b>whipping cream</b>, add a few tablespoons of icing sugar, and the freshly grated <b>zest</b> of an orange. That&#39;s enough to give it that <b>light orange tinge</b> - all natural! no added flavourings or colourings! </div><div><br></div><div>The <b>orange and chocolate</b> combination was perfect - fresh fruity citrus zing with rich and indulgent chocolate cake. My sister summarised the taste like this: &quot;<b>It taste like Club</b>&quot;. And that&#39;s exactly what it tastes like. </div><div><br></div><div>Full recipe --&gt;</div><div></div></div><a href="http://sveltesalivations.blogspot.com/2014/03/flourless-chocolate-cake-with-orange.html#more">Read more »</a>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-62872744078694383612014-03-25T14:15:00.000+00:002014-03-25T14:15:08.865+00:00Vegetarian Kimchi Rice Burger<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R3u_tEwYh3Q/UzF2WAJUw8I/AAAAAAAAA8E/ATJ_OF4mEg4/s1600/Rice+burger+and+kimchi+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Kimchi Rice Burger | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-R3u_tEwYh3Q/UzF2WAJUw8I/AAAAAAAAA8E/ATJ_OF4mEg4/s1600/Rice+burger+and+kimchi+bowl.jpg" height="426" title="Vegetarian Kimchi Rice Burger" width="640"></a></div><br>The Guardian recently wrote an article titled <b><a href="http://www.theguardian.com/world/2014/mar/21/crisis-in-korea-kimchi">Crisis in Korea as younger generation abandons kimchi</a></b>. It&#39;s certainly a shocking title, and I panicked internally that there would be no more kimchi anymore. To my relief though, the <b>abandonment</b> refers to the fact that today&#39;s generation of Koreans are (unknowingly or not?) consuming kimchi that is <i>imported from China</i>, rather than authentic local Korean-made kimchi.<br><br>Interestingly, the article claims that most Koreans are <b>none the wiser</b> that the kimchi they are being sold and served is often Chinese (due to it being cheaper). That&#39;s good news to me because, having never been to Korea and eaten kimchi made by a true Korean, there would be no way for my taste buds to <b>know the difference</b>, and I can happily buy kimchi sourced from anywhere without worrying about an unauthentic taste.<br><br>Of course, it is a <b>shame</b> that most exports of kimchi are not from the country of origin, because it is supposed to be the national dish. I can see why the &#39;<b>traditionalists</b>&#39; are fighting hard to keep kimchi culture going in Korea, and <b>not lose the market</b> to the Chinese giants.<br><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3Qwaerp5_Ho/UzF2aPGfFEI/AAAAAAAAA8w/527xW0o_JNw/s1600/kimchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kimchi | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-3Qwaerp5_Ho/UzF2aPGfFEI/AAAAAAAAA8w/527xW0o_JNw/s1600/kimchi.jpg" height="426" title="Kimchi " width="640"></a></div><div><br></div><div>I went to my local Chinese (!) grocery store, and they only sell one brand of kimchi - <b>Chongga</b>. This is actually a product of Korea, and a bit of <strike>Googling</strike> <a href="http://www.theeast.org/?p=229" rel="nofollow">research</a> led me to understand that it is a massive South Korean company. </div><div><br></div><div><b>Yay for supporting Korean kimchi! ;)</b></div><div><br></div><div>My usual kimchi-related dishes are <b>kimchi fried rice</b>, <b>kimchi noodles</b> and <b>kimchi pancake</b>. Which are all delicious, but I wanted to try something different.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aZ5q4rEjXsw/UzF2Yn3k3_I/AAAAAAAAA8g/g3McjZGQw3g/s1600/fluffy+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fluffy white rice | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-aZ5q4rEjXsw/UzF2Yn3k3_I/AAAAAAAAA8g/g3McjZGQw3g/s1600/fluffy+rice.jpg" height="426" title="Fluffy white rice" width="640"></a></div><div><br></div><div>Apparently there is a new food craze across the pond in New York <i>[citation needed]</i> involving ramen and burgers. While I haven&#39;t tried or seen that yet, I&#39;ve met the <b>rice burger</b>. This was very popular in Hong Kong a few years back, I think due to a Japanese trend? It was even available in Hong Kong McDonald&#39;s!</div><div><br></div><div><a href="http://justbento.com/bento-no-49-vegan-rice-burger-bento">Makiko Itoh at Just Bento</a> and <a href="http://nasilemaklover.blogspot.co.uk/2013/10/japanese-rice-burger.html">Sonia at Nasi Lemak Lover</a> both show you how to make a rice burger, but recommend you use <b>Japanese short grain rice</b>. I don&#39;t have short grain rice at home, and it is relatively more expensive to buy it, so I&#39;ve attempted (and succeeded!) to make it with Thai long grain Jasmine rice.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ViiTWrFeoTQ/UzF2ayy4ItI/AAAAAAAAA88/gi0baX1JwT8/s1600/rice+shaping.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Forming rice patties for rice burger | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-ViiTWrFeoTQ/UzF2ayy4ItI/AAAAAAAAA88/gi0baX1JwT8/s1600/rice+shaping.jpg" height="426" title="Forming rice patties for rice burger " width="640"></a></div><div><br></div><div>I think the key was to mild it while it was still warm, press it down gently but firmly - <b>really pack it in!</b> - and then to chill it afterwards.</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XDCRdANtwIw/UzF2aCz-kCI/AAAAAAAAA9E/hjI1VbmOlxw/s1600/rice+burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Kimchi Rice Burger | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-XDCRdANtwIw/UzF2aCz-kCI/AAAAAAAAA9E/hjI1VbmOlxw/s1600/rice+burger.jpg" height="426" title="Vegetarian Kimchi Rice Burger" width="640"></a></div><div><br></div><div>I <b>boost</b> the amount of kimchi filling and give it a bit more <b>substance</b>, I fried some sliced onions and zucchinis with the kimchi. There&#39;s <b>room for variation</b> here, add whatever vegetables you&#39;ve got at home instead - capsicum (or peppers if that&#39;s what you call them), carrots, potatoes, leeks...</div><div><br></div><div>Or even, for all you people out there who can&#39;t survived without meat, add some sliced beef / pork / chicken! It&#39;s a burger, fill it with <b><i>whatever you want</i></b>!</div><div><br></div><div>Just keep the kimchi. That&#39;s a must.</div><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CYye_vUMnLY/UzF2aVdYpJI/AAAAAAAAA84/B0hxKvP_6zE/s1600/output_tYGr0I.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Kimchi Rice Burger | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-CYye_vUMnLY/UzF2aVdYpJI/AAAAAAAAA84/B0hxKvP_6zE/s1600/output_tYGr0I.gif" height="426" title="Vegetarian Kimchi Rice Burger" width="640"></a></div><div><br></div><div>Oh, and a <b>runny egg</b>.</div><div><br></div><div>It is divine!</div><div><br></div><div>Do note though, it isn&#39;t the easiest thing to eat. I mean, even normal burgers create a mess, so this one&#39;s just the same. Or <b>maybe messier</b>. ;)</div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YIUnTN8C7Xg/UzF2WDu0OlI/AAAAAAAAA78/97Bn_xaIj0g/s1600/Runny+egg+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetarian Kimchi Rice Burger | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-YIUnTN8C7Xg/UzF2WDu0OlI/AAAAAAAAA78/97Bn_xaIj0g/s1600/Runny+egg+closeup.jpg" height="426" title="Vegetarian Kimchi Rice Burger" width="640"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div><b>Enjoy</b>! And lemme know what you think!</div><div><br></div><div>Full recipe--&gt;<br><div class="separator" style="clear: both; text-align: center;"><br></div></div></div><a href="http://sveltesalivations.blogspot.com/2014/03/vegetarian-kimchi-rice-burger_25.html#more">Read more »</a>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com2tag:blogger.com,1999:blog-5437655715980438076.post-77251921288544153342014-03-22T20:15:00.001+00:002014-03-22T20:17:59.039+00:00Creamy Leek and Potato Seafood Chowder<div dir="ltr" style="text-align: left;" trbidi="on"><div class="" style="clear: both; text-align: justify;"><span style="text-align: left;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sG3po3DMvcA/Uy3P5PsVuZI/AAAAAAAAA7Y/6n5YVGdDBFE/s1600/leek+potato+seafood+chowder+with+spoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Chunky Leek and Potato Seafood Chowder | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-sG3po3DMvcA/Uy3P5PsVuZI/AAAAAAAAA7Y/6n5YVGdDBFE/s1600/leek+potato+seafood+chowder+with+spoon.jpg" height="426" title="Chunky Leek and Potato Seafood Chowder" width="640"></a></div><div class="separator" style="clear: both; text-align: center;"><br></div><div style="text-align: left;">I got <b>woken up early</b> this Saturday morning by a parcel delivery. My bell makes a really <b>loud angry buzz noise</b>, and it startles me every time. It also makes me think that the person at the door is angry and impatient (but they&#39;re always just lovely, well mostly...), so I <b>scramble</b> to the door phone as fast as I can every time.</div><div class="separator" style="clear: both; text-align: justify;"><br></div>I&#39;m in an upstairs flat in a building without lifts, so I feel bad for making the post man / courier man / delivery man walk all the way up just to give me my stuff. This means that I gotta <b>go all the way down </b>to get it.<br><br>In mah PJs.<br>Half asleep.<br>With real (non-sexy) bed hair.<br><br>So after the excursion down to the front of the building (with me running down because I worry that if I make them wait, they&#39;ll leave) and then back up again, I&#39;m <b>wide awake</b>.<br><br><b>What do you do when you&#39;re up early on a weekend? </b><br><br>I decided to head down to the local market, which I don&#39;t get to do during the weekdays. After walking around a couple of fruit and vegetable stores, and deciding that nothing was terribly exciting (as in exotic or at least uncommon), I picked up some cheap and fresh deals instead.<br><br>What caught my eye were some beautiful bright green firm <b>leeks</b>. I haven&#39;t had leek in a while, but it&#39;s one of my favourite vegetables. Inspired by the wintry gusts of wind this morning, I picked up some more <b>winter vegetables</b> (isn&#39;t it supposed to be spring already!?) to make a soup. Or a chowder, as it were. A seafood chowder, with fish and crabmeat.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5GPmnhSfPvc/Uy3P4uBKDmI/AAAAAAAAA7E/Pc00NsQ_UkY/s1600/Cut+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chopped winter vegetables for chowder | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-5GPmnhSfPvc/Uy3P4uBKDmI/AAAAAAAAA7E/Pc00NsQ_UkY/s1600/Cut+vegetables.jpg" height="426" title="Chopped winter vegetables for chowder" width="640"></a></div><br>While I love a good leek and potato soup on its own, I find adding some fish gives it another dimension. The only problem is that it significantly increases the price of this dish... <b>#studentmoneyproblems</b><br><br>I popped into Tesco to have a look anyway, and found some <b>kippers</b> for £1.15 - i.e. £6.49 a kilo! Kippers are <b>smoked fish</b> (similar to smoked mackerel I think) but need to be cooked again before eating.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LuQ_x4ko9po/Uy3P30sHyFI/AAAAAAAAA68/lXxbJXXr5Nw/s1600/Kipper+in+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Kippers poached in milk | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-LuQ_x4ko9po/Uy3P30sHyFI/AAAAAAAAA68/lXxbJXXr5Nw/s1600/Kipper+in+milk.jpg" height="426" title="Kippers poached in milk" width="640"></a></div><br>The instructions on the packet say to boil them <i>in the bag</i> in boiling water for 15 minutes. I adjusted this in order to get <b>maximum flavour</b> out of the kipper into the chowder: I poached them <i>out of the bag </i>in some milk, and then reserved the milk for the chowder. My kippers also came with a knob of butter, which I chucked in as well, but that&#39;s probably optional. The smell of this cooking was incredible - <b>smoky and fishy</b>, but in the best way.<br><br>The rest of the chowder is pretty straight forward. The hardest part, to me, is the <b>chopping</b>. You gotta slice up the leeks (and wash them thoroughly to get all the sand out) into discs, dice the onion, and peel and cube the potatoes and carrots.<br><br>Then it&#39;ll <b>all go into a pot </b>and cook.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iyEjXbjlytE/Uy3P39_1tJI/AAAAAAAAA7I/Gd1TxJNZRW0/s1600/Cooked+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pot of vegetables for chowder | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-iyEjXbjlytE/Uy3P39_1tJI/AAAAAAAAA7I/Gd1TxJNZRW0/s1600/Cooked+vegetables.jpg" height="426" title="Pot of vegetables for chowder" width="640"></a></div><br>It looks like quite a lot here, and it is! The higher your vegetables to liquid ratio, the <b>thicker</b>, <b>creamier</b>, or <b>chunkier</b> your chowder will be.<br><br>There&#39;s not much to it after this. Just add stock, mash / blend (or don&#39;t), add your kipper infused smoky milk, and stir in your kipper bits.<br><br>As an added bonus, I added in a <b>can of crabmeat</b>. Because it&#39;s not really seafood chowder if you&#39;ve only got fish - it&#39;s fish chowder.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bsucVAZJsa8/Uy3P482VpUI/AAAAAAAAA7c/4a77AbTmjVo/s1600/leek+potato+seafood+chowder+steamy+side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy Leek and Potato Seafood Chowder" border="0" src="http://2.bp.blogspot.com/-bsucVAZJsa8/Uy3P482VpUI/AAAAAAAAA7c/4a77AbTmjVo/s1600/leek+potato+seafood+chowder+steamy+side.jpg" height="426" title="Creamy Leek and Potato Seafood Chowder" width="640"></a></div><br>I love crab, and canned crabmeat is a far cry from the real deal, but it&#39;s <b>affordable</b>, and <b>convenient</b>, so I use it. It&#39;s no good for dishes where crabmeat is supposed to the star, but in this chowder, it works brilliantly. You&#39;re not relying on the crabmeat for flavour, but texture, as it makes the chowder nice and thick and chunky, and really adds to it feeling like a filling meal (especially if you&#39;ve blitzed the ritz out of the vegetables!)<br><br><b>This winter soup will warm you from the inside ;)</b><br><br>Full recipe --&gt;<br></div><a href="http://sveltesalivations.blogspot.com/2014/03/creamy-leek-and-potato-seafood-chowder.html#more">Read more »</a>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-85165507872983582172014-03-18T23:38:00.003+00:002014-03-18T23:38:55.745+00:00Warm Poached Egg Breakfast Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SZa0nTvAI0s/Uyh0a3i3zZI/AAAAAAAAA5g/Yy_2KIlZhFA/s1600/Breakfast+Salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-SZa0nTvAI0s/Uyh0a3i3zZI/AAAAAAAAA5g/Yy_2KIlZhFA/s1600/Breakfast+Salad+3.jpg" height="426" title="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese" width="640" /></a></div><br />I like to pretend I'm somewhere <b>hot and sunny</b> with breakfasts like these. I associate fruit salad type breakfasts with summer mornings on the beach, so <b>refreshing</b> and so <b>energetic</b>!<br /><br />It's so much better than toast. Or cereal. Or porridge.<br /><br />Even a <b>Full English</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lfv6BldOEhE/Uyh0azQrsOI/AAAAAAAAA50/HItq2Ml_9zg/s1600/Breakfast+Salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-lfv6BldOEhE/Uyh0azQrsOI/AAAAAAAAA50/HItq2Ml_9zg/s1600/Breakfast+Salad+2.jpg" height="426" title="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese" width="640" /></a></div><br />I think I've just upset the entire 50 million or so population of England by saying that, I'm sorry! But I still have mixed feelings about the heavy meal that is a <b>fry-up</b>... I find that all the oil and meat doesn't always agree with me first thing in the morning!<br /><br />Although I do appreciate something hot, even just warm, in the mornings. The best way to dethaw yourself after waking up to a cold room is to <b>warm from the inside</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pLhHdH4Aaoc/Uyh0b6Y-COI/AAAAAAAAA6A/YyJNN8wUD34/s1600/Breakfast+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-pLhHdH4Aaoc/Uyh0b6Y-COI/AAAAAAAAA6A/YyJNN8wUD34/s1600/Breakfast+Salad.jpg" height="426" title="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese" width="640" /></a></div><br />So I get the pan out and heat it up, standing right next to the stove to make <b>maximum</b> use of any escaped heat. First thing in the morning is not a good time to be doing dishes, so keep your equipment to a <b>minimum</b> by choosing a tallish pan that's not too wide.<br /><br />Fill with boiling water from the kettle, (I like to stand near that too when it boils, and let some of the steam soothe my face - cooled steam of course, wouldn't want to burn myself!) and gently simmer it in the pan.<br /><br /><b>Poach the egg: </b>Gently but swiftly draw circles around the pan with a wooden spoon to create a whirlpool at the middle. Crack in an egg right into the middle of the whirlpool and cover the pan with a lid. Simmer for 90 seconds, then remove with a slotted spoon. This gets you a nice runny yolk.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KpbwwfUEgD4/Uyh0bOz432I/AAAAAAAAA5w/SvPTNxrbpzg/s1600/Breakfast+Salad+Oozing+Egg+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-KpbwwfUEgD4/Uyh0bOz432I/AAAAAAAAA5w/SvPTNxrbpzg/s1600/Breakfast+Salad+Oozing+Egg+2.jpg" height="426" title="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese" width="640" /></a></div><br />It's just beginning to thicken, and looks like <b>lava that's the colour of happiness</b>.<br /><br />Make two, because one's not enough. ;)<br /><br />Leave them on a plate to rest and drain. Also drain your pan of the water, and wipe it dry.<br /><br />Replace the dry pan onto the heat, and turn to medium. <b>Now, we grill:</b>&nbsp;Or pan-fry. (I need a griddle pan, so I can pretend to grill!) Add oil, let it heat up and drop in some cherry tomatoes to the sides. Then, slice up your halloumi cheese into thinnish chunks, and place those into the pan too, in the middle. Brown the cheese on one side, then flip to do the other. Keep an eye on your cherry tomatoes too, spinning them around so they <b>heat up and blister</b>. It's done when the halloumi is browned, the cherry tomatoes can be served at whatever stage they're in.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-g4mHXkYlLqk/Uyh0bhTh-CI/AAAAAAAAA6E/dclKSiFS3-s/s1600/Breakfast+Salad+Oozing+Egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-g4mHXkYlLqk/Uyh0bhTh-CI/AAAAAAAAA6E/dclKSiFS3-s/s1600/Breakfast+Salad+Oozing+Egg.jpg" height="426" title="Poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and halloumi cheese" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Dish it up:</b>&nbsp;Line the bottom with some fresh baby spinach leaves, then layer on the halloumi and cherry tomatoes. Peel, slice, and add a few kiwifruit discs, and then finish with your two poached eggs on top!<br /><br />Now sit back, relax, and enjoy your (mental) flight to a <b>tropical island</b> of your choice, with this warm poached egg breakfast with a salad of kiwifruit, cherry tomatoes, spinach and grilled halloumi cheese!</div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-3979308268276628162014-03-16T20:16:00.002+00:002014-03-16T20:18:09.109+00:00Salted Caramel Mud Cake with Caramel Spikes<div dir="ltr" style="text-align: left;" trbidi="on">I can't remember where and when I first tried <b>salted caramel</b>. All I remember, was that it was <b>everywhere</b>, in <b>everything</b>, and I <b>loved</b> it.<br /><div><br /></div><div>I would hunt out salted caramel cupcakes (obvious choice), salted caramel cookies, salted caramel brownies, salted caramel macarons, salted caramel ice cream... Not that they really needed hunting out, because lucky for me, everyone else seemed to be <b>obsessed</b> with them too =)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OJ7j3XzDjFc/UySUCmrqMRI/AAAAAAAAA4M/KqD8GkIqOLM/s1600/Caramel+Mud+Cake+Portrait+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salted Caramel Mud Cake | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-OJ7j3XzDjFc/UySUCmrqMRI/AAAAAAAAA4M/KqD8GkIqOLM/s1600/Caramel+Mud+Cake+Portrait+1.jpg" height="640" title="Salted Caramel Mud Cake" width="426" /></a></div><div><br /></div><div>It was a while though, before I attempted making anything with salted caramel. I was very <b>intimidated</b> by the idea of having to make the caramel myself. It seems like <b>ready made caramel</b> in a tin or that <b>dulce de leche</b> stuff I keep hearing about is not ready available here in the UK.<br /><br />The first salted caramel food item I made was a <b>chocolate cookie filled with salted caramel</b>. I cheated and just bought hard chewy caramels to wrap in the middle. While it worked (and was delicious!) they were very chewy once cooled. So I set out to make my own salted caramel sauce for the next recipe: <b>salted caramel cheesecake</b>.<br /><br />It definitely wasn't as hard as I had imagined to make caramel, so I decided to hone my skills with a <b>salted caramel cake</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rq8E64lkyRc/UySUDRjadMI/AAAAAAAAA4c/vSkvwPBEMn0/s1600/Caramel+Mud+Cake+Slice+Landscape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salted Caramel Mud Cake | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-rq8E64lkyRc/UySUDRjadMI/AAAAAAAAA4c/vSkvwPBEMn0/s1600/Caramel+Mud+Cake+Slice+Landscape.jpg" height="426" title="Salted Caramel Mud Cake" width="640" /></a></div><br />Mud cake is by far my <b>favourite kind of cake</b>. I love the dense, moist, rich texture of the cake. It lends itself perfectly to quality chocolate cakes, but I thought it would be <b>amazing with caramel</b> too. I decided to go with these recipes from <a href="http://www.taste.com.au/recipes/12743/caramel+mud+cake" rel="nofollow">Taste.com.au</a> and from <a href="http://themoonblushbaker.blogspot.ca/2013/09/on-her-birthday-pumpkin-spiced.html">Belinda at The Moonblush Baker</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zLt3kS3cqxI/UySUESFs4vI/AAAAAAAAA4o/wFMdsT4MGHQ/s1600/Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ingredients for Salted Caramel Mud Cake | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-zLt3kS3cqxI/UySUESFs4vI/AAAAAAAAA4o/wFMdsT4MGHQ/s1600/Ingredients.jpg" height="426" title="Ingredients for Salted Caramel Mud Cake" width="640" /></a></div><br />It requires some <b>melting</b> of the wet ingredients first, so this is a recipe that takes just a bit longer of your time. Time that's definitely worth spending though!<br /><br />I usually use very cheap normal chocolate when I bake (in recipes that call for chocolate rather than cocoa powder) because I find that once everything is mixed together, it makes very little difference. However, I spotted this <b>beautifully packaged</b> <b>Tesco finest* Cook's White Cooking Chocolate</b>, and was &nbsp;persuaded to give it a go. Made with cocoa butter from Ghana and Ivory Coast, and vanilla from Madagascar, this looked like the <b>real deal</b>!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zcgsmtusTvc/UySUFCijd_I/AAAAAAAAA48/jqudRmyeezc/s1600/White+Chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Tesco finest* Cook's White Cooking Chocolate" border="0" src="http://1.bp.blogspot.com/-zcgsmtusTvc/UySUFCijd_I/AAAAAAAAA48/jqudRmyeezc/s1600/White+Chocolate.jpg" height="426" title="Tesco finest* Cook's White Cooking Chocolate | Svelte Salivations" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>With everything butter, sugar, white chocolate, golden syrup, vanilla bean paste in a pan, pour over some hot milk and heat gently over a low heat. Keep stirring until it's <b>melted and smooth</b>, making sure nothing sticks to the bottom and burns.<br /><br />You'll want to set that aside until it <b>cools completely</b> to room temperature.<br /><br />In the meantime, <b>try not to drink all of it</b>!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TGMvIDwRd5k/UySUE81kzRI/AAAAAAAAA40/jaoVvW_jdEo/s1600/Wet+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ingredients for Salted Caramel Mud Cake | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-TGMvIDwRd5k/UySUE81kzRI/AAAAAAAAA40/jaoVvW_jdEo/s1600/Wet+ingredients.jpg" height="426" title="Ingredients for Salted Caramel Mud Cake" width="640" /></a></div><br />Then, beat in your eggs one at a time, and mix with the sifted dry ingredients. I baked mine in a 20cm round springform pan lined with baking paper.<br /><br />I find mud cakes turn out best when cooked at slightly lower temperatures than normal and for longer, so I baked mine at 150˚C for 45 minutes. When you test this cake, you're aiming for <b>just undercooked</b>, rather than overcooked, so test at about 40 minutes, and take it out when there's still a <b>smidgeon of cake crumbs</b> sticking to your cake testing instrument of choice.<br /><br />Let it cool for a bit in the pan (that will finish off the cooking process) for 15-20 minutes, and then turn it out to cool on a wire tray. Now you have to let it cool completely before cutting into it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZOKC6LSJSG0/UySUEaVLxyI/AAAAAAAAA5A/SdX872BD4Xw/s1600/Cake+Sliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salted Caramel Mud Cake | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-ZOKC6LSJSG0/UySUEaVLxyI/AAAAAAAAA5A/SdX872BD4Xw/s1600/Cake+Sliced.jpg" height="426" title="Salted Caramel Mud Cake" width="640" /></a></div><br />I cut mine in half so I could fill with&nbsp;<b>icing and caramel sauce</b>.<br /><br />If you want to cut down on the filling (which is&nbsp;<i>very&nbsp;</i>sweet, in the best way) then just level off your cake, and do one layer. But if you want the full experience, then getting layers and layers of salted caramel buttercream and salted caramel sauce in is the way to go. YOLO, right? ;)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zEkSSwJOONQ/UySUD6plaxI/AAAAAAAAA4k/sVX613QJ7uU/s1600/Caramel+Mud+Cake+Slice+Portrait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salted Caramel Mud Cake with Caramel Spikes | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-zEkSSwJOONQ/UySUD6plaxI/AAAAAAAAA4k/sVX613QJ7uU/s1600/Caramel+Mud+Cake+Slice+Portrait.jpg" height="640" title="Salted Caramel Mud Cake with Caramel Spikes" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;">The caramel sauce is made by heating up some sugar, and letting it melt and cook and turn a beautiful&nbsp;<b>dark amber brown colour</b>. Then add some heavy cream to stop it cooking and to thin it to your desired consistency. I recommend something thicker, so it is easier to spread a&nbsp;<b>generous layer</b>&nbsp;on your cake. Salt to taste.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Then using the rest of the sauce is incorporated into buttercream icing that is all ready to go. Use that the&nbsp;<b>stick the layers together</b>&nbsp;and to cover the surface of the cake.&nbsp;</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-s7i9077-Bss/UySUB4sWqtI/AAAAAAAAA38/O6xp58B2ybY/s1600/Caramel+Mud+Cake+Cut+Portrait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salted Caramel Mud Cake with Caramel Spikes | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-s7i9077-Bss/UySUB4sWqtI/AAAAAAAAA38/O6xp58B2ybY/s1600/Caramel+Mud+Cake+Cut+Portrait.jpg" height="640" title="Salted Caramel Mud Cake with Caramel Spikes" width="426" /></a></div><div class="separator" style="clear: both;"><br /></div>Don't the&nbsp;<b>layers look amazing</b>? If you pour over the caramel sauce when it's just warm, over the cut surface of the cake, it gently&nbsp;<b>seeps</b>&nbsp;in,&nbsp;<b>enriching</b>&nbsp;your cake and making it seem like it's&nbsp;<b>oozing</b>&nbsp;caramel!<br /><br />I also added&nbsp;<b>caramelised spikes</b>&nbsp;for a finishing touch. It's inspired by these&nbsp;<a href="http://www.marthastewart.com/345279/caramel-dipped-hazelnuts">Caramel-Dipped Hazelnuts by Martha Stewart</a>, but instead of using that recipe, I just dipped these in the caramelised sugar I made for the sauce, but before I added in heavy cream.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CkKmHdqx1Bs/UySUB4uLOhI/AAAAAAAAA4E/or3yhDC9KYo/s1600/Caramel+Mud+Cake+Details.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Caramel Spikes | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-CkKmHdqx1Bs/UySUB4uLOhI/AAAAAAAAA4E/or3yhDC9KYo/s1600/Caramel+Mud+Cake+Details.jpg" height="640" title="Caramel Spikes" width="426" /></a></div><br />Just take the pan off the heat when&nbsp;<b>all the sugar is melted</b>&nbsp;and use the caramel then. If it starts to get too thick, then put the pan back on a low heat, much lower than you were using to cook the sugar. This is so the sugar heats up and becomes&nbsp;<b>runny enough</b>&nbsp;to use again, but doesn't continue to cook and risk getting burnt.<br /><br />I didn't have hazelnuts, so I used some round&nbsp;<b>Peko milk caramels</b>&nbsp;I had.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7YmdYDtq9nM/UyV0osTLeEI/AAAAAAAAA5M/T2Gkp2ODWAs/s1600/Milk+caramels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peko milk caramels | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-7YmdYDtq9nM/UyV0osTLeEI/AAAAAAAAA5M/T2Gkp2ODWAs/s1600/Milk+caramels.jpg" height="426" title="Peko milk caramels" width="640" /></a></div><br />Just stick a toothpick in them or&nbsp;<b>anything round</b>&nbsp;and of a similar size, and carefully dip into the melted caramel sugar.<br /><br /><b>BE CAREFUL.</b>&nbsp;The caramel is incredibly hot so take a lot of care to not burn yourself!<br /><br />Then lift it up gently and let the&nbsp;<b>drips of caramel dry mid air</b>. When it is set in place, you can place it down and do the next one.<br /><br /><b>Decorate as you wish</b>!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><img alt="Salted Caramel Mud Cake with Caramel Spikes | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-2couTcRUbZQ/UySUCvQ4T_I/AAAAAAAAA4U/-tjxjdlzIj0/s1600/Caramel+Mud+Cake+Slice+Blur.jpg" height="426" itemprop="image" title="Salted Caramel Mud Cake with Caramel Spikes" width="640" /></div><br /><span itemprop="name"><u style="font-weight: bold;">SALTED CARAMEL MUD CAKE WITH CARAMEL SPIKES</u></span>&nbsp;by <span itemprop="author">Sam | Svelte Salivations</span><br /><span itemprop="description"><i>Salted caramel. Mud cake. Need I say more?</i></span><br /><br /><b>Makes </b><span itemprop="recipeYield"><b>1 cake with 12 slices</b></span><b>. Bakes in </b><b>45 minutes, but you'll a couple extra hours to prep and assemble.</b><br /><b><br /></b> What you need:<br /><br /><ul style="text-align: left;"><li><span itemprop="ingredients">200g butter</span></li><li><span itemprop="ingredients">200g white chocolate</span></li><li><span itemprop="ingredients">150g light soft brown sugar</span></li><li><span itemprop="ingredients">1 tablespoon golden syrup</span></li><li><span itemprop="ingredients">1 teaspoon vanilla bean paste</span></li><li><span itemprop="ingredients">150mL warm milk</span></li><li><span itemprop="ingredients">2 eggs</span></li><li><span itemprop="ingredients">150g plain flour</span></li><li><span itemprop="ingredients">150g self-raising flour</span></li><li><span itemprop="ingredients">1 teaspoon salt</span></li></ul><div>First do this:<span itemprop="recipeInstructions"></span></div><div><ol style="text-align: left;"><li>Preheat oven to 150˚C fan forced (170˚C normal) and line your cake tin with baking paper. I used a 20cm springform tin.</li><li>Place butter, white chocolate, sugar, golden syrup and vanilla in a pan. Pour over the warmed milk, and melt everything over a gentle heat. Keep stirring to make sure nothing gets stuck to the bottom of the pan and burns. Once it is all melted and smooth, take off the heat and allow to cool to room temperature.</li><li>When the mixture is cooled, add one egg to the mixture, beating really well, then add the next, beating well again.</li><li>In a large bowl, sift in the flours and salt. Create a well in the middle of the dry ingredients, and pour in some of your wet mixture. Using a whisk, stir the wet mixture in a small circle, bringing in flour a little at a time. Keep adding the wet mixture into the well a little at a time, to ensure easy lumpless mixing, until it is all combined.</li><li>Pour the cake batter into your prepared tin and bake for 45 minutes. Aim for just undercooked, so take the cake out of the oven when you still have a few moist crumbs on your cake tester.&nbsp;</li><li>Let the cake sit in the tin for 15 minutes, before turning it out to cool on a wire rack.</li></ol></div><div>Then you need to make some caramel, for the spikes, the caramel sauce and the buttercream. So grab:</div><div><ul style="text-align: left;"><li>200g sugar (any type - granulated or caster, brown or white - shouldn't matter)</li><li>12 round milk caramels, hazelnuts, anything of that size/shape (maltesers?) to act as foundations for the caramel spikes</li><li>150mL heavy cream (but you may use 100-200mL)</li><li>sea salt to taste</li><li>100g butter, softened to room temperature</li><li>200g icing sugar</li></ul><div>Then you can do this:</div></div><div><ol style="text-align: left;"><li>Bring the heavy cream out to sit on the kitchen counter. This is allow it to come closer to warm temperature while you melt the sugar.</li><li>Dump all the sugar into a tallish pan (for safety reasons!) and gently swirl it around so it forms a even layer. Start on a very low heat for 2-3 minutes, then up the heat to low for another 2-3 minutes, then up to medium low. The point of this is to slowly bring the pan up to a medium low heat, so there aren't any hot spots on the bottom of the pan. Don't touch the sugar at all, and wait for it to melt. This can take 10 minutes or so. When you start to see it liquefying, still don't touch the sugar! At a low heat, the sugar won't burn quickly, so you can leave it to work itself, as fiddling can cause recrystallisation. When the entire bottom layer has liquefied, then you can softly swirl the pan to allow the top layer to contact heat. Or, with as few strokes as possible, use a wooden spoon to pour the liquid sugar over the unmelted sugar.</li><li>While waiting for this, stick some skewers or toothpicks into your round spike foundations.&nbsp;</li><li>When all the sugar is melted into liquid, stir constantly until it turns amber brown. Stirring now is important to prevent burning.</li><li>Once the colour is darkened (but before burnt!) take it off the heat. <b>Time to make the caramel spikes:</b> With your thing-on-a-stick, hold the empty end and carefully dip and swirl the round end into the caramel so it gets coated. Lift gently out of the caramel, and let the drips cool mid-air. I find gently blowing onto the caramel stream can help. Once set, you can rest it down and do the next one. If the caramel gets too hard at any point, just return it to a very low heat to rewarm, but not to carry on cooking.</li><li>When you're finished with the caramel spikes, <b>we can then make the caramel sauce:</b>&nbsp;Make sure the caramel is nice and runny, put the pan on a very low heat if necessary, then remove from heat and pour half the heavy cream. Beware of spluttering of the caramel, so take extra precautions! Keep stirring all the way throughout. Stir, stir, stir! If any of the caramel lumps up, try stirring for a few minutes to see if it melts back down, otherwise return to a low heat and stir over that. Depending on how thick it looks, keep adding more to thin it out. I used 150mL in total, but it will depend on personal preference. Then add some sea salt to taste. The caramel sauce is done, just let it cool now!</li><li><b>Finally, we can whip up the buttercream:</b>&nbsp;With the butter softened at room temperature, beat it (preferably with a machine) for a few minutes to get it nice and soft and fluffy.</li><li>Sift in the icing sugar a bit at a time (add too much and the icing sugar will puff back up into your face!) and beating it all in.</li><li>Drizzle in the cooled caramel sauce (make sure it is cooled!) and then beat to mix. It should be beaten to a light consistency that holds its shape. If needed, milk or heavy cream can be added to lighten it up.</li></ol><div>With all this done, you can then assemble it together:</div></div><div><ol style="text-align: left;"><li>Cut your cooled cake in half horizontally. If it's a bit domed on top, just flip it upside down to get a flat surface and make full use of your cake.</li><li>Spread over a layer of caramel sauce onto the top of each half. This works best when the caramel is still a little bit warm, and if you spread it onto the cut surface, because then the cake will absorb some of that sauce.</li><li>Spread a layer of buttercream over the bottom half (when the caramel sauce is cooled) and then place the top half on and frost the sides and the top of the cake as well.</li><li>Stand the spikes into the middle of the cake, round end down, or however else you wish!</li></ol></div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com1tag:blogger.com,1999:blog-5437655715980438076.post-68885061338553831592014-03-12T16:16:00.002+00:002014-03-12T17:00:15.186+00:00Twinings Earl Grey Tea Loaf Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">British people drink <b>a lot of tea</b>.&nbsp;</div><br /><b>Excessive</b> amounts really.<br /><br />From an objective point of view,&nbsp;<a href="http://en.wikipedia.org/wiki/List_of_countries_by_tea_consumption_per_capita" rel="nofollow">Wikipedia</a> says the <b>annual consumption per capita is 2.74kg</b>, making the UK 5th highest on the list. Of course, I do not vouch for the reliability of this information, but if it was the case, that would equate to 1370 cups of tea a year, so <b>3.75 cups a day&nbsp;</b>(Approximating that a tea bag weighs 2g) That seems like a fair bit to me, as your average cup is 250mL, so it's <b>almost a litre</b>!<br /><br />The facts are there, guys. There's no denying the British love their tea. So why not, <b>tea flavoured cake</b>?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ikm46_QjlNc/UyBpziXgMbI/AAAAAAAAA3E/SdBdfNCNuSc/s1600/Earl+grey+tea+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Twinings Earl Grey Tea Loaf Cake | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-ikm46_QjlNc/UyBpziXgMbI/AAAAAAAAA3E/SdBdfNCNuSc/s1600/Earl+grey+tea+cake.jpg" height="426" title="Twinings Earl Grey Tea Loaf Cake" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Earl Grey</b> is the most popular choice for tea-infused cakes. I loved this gorgeous earl grey tea cake by <a href="http://www.buildingbuttercream.blogspot.co.uk/2012/12/earl-grey-vanilla-bean-birthday-cake.html">Laura on Building Buttercream</a>, but I decided that I would make mine much more simpler. Hers is a special occasion cake, mine is a <b>everyday cake</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NOHynFgUIuI/UyBn3jgdKqI/AAAAAAAAA2Q/qgGd_RiJ4os/s1600/Earl+grey+tea+bags.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Earl Grey Tea bags from Twinings | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-NOHynFgUIuI/UyBn3jgdKqI/AAAAAAAAA2Q/qgGd_RiJ4os/s1600/Earl+grey+tea+bags.jpg" height="426" title="Earl Grey Tea bags from Twinings" width="640" /></a></div><br />I started off with infusing the Earl Grey flavour. I use <b>Twinings</b> Earl Grey tea bags normally, so I just grabbed 4 of those (i.e. average daily consumption as per my calculations above).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LYCM3TuD4oc/UyBn4kIAZRI/AAAAAAAAA2k/qfrAbakO_y4/s1600/Earl+grey+tea+infusion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Twinings Earl Grey Tea infused in milk | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-LYCM3TuD4oc/UyBn4kIAZRI/AAAAAAAAA2k/qfrAbakO_y4/s1600/Earl+grey+tea+infusion.jpg" height="426" title="Twinings Earl Grey Tea infused in milk" width="640" /></a></div><br />I assumed the best way to extract the flavour would be to&nbsp;<b>soak it in hot liquid</b>. Water in large amounts is an unusual ingredient in cake, but milk is much more widely used. So I gently heated up some milk, and poured it over my tea bags to <b>infuse</b> for 5 minutes. Then, remove the tea bags and cool the liquid to room temperature.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1fRMGCe3Neg/UyBn5XBBiuI/AAAAAAAAA20/dk0deo3pC4Y/s1600/Smooth+Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smooth room temperature butter | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-1fRMGCe3Neg/UyBn5XBBiuI/AAAAAAAAA20/dk0deo3pC4Y/s1600/Smooth+Butter.jpg" height="426" title="Smooth room temperature butter" width="640" /></a></div><br />I made this Earl Grey Tea loaf cake using a <b>creaming butter and sugar</b> method. So I took my butter out to get it to room temperature, and mashed it up a bit with a wooden spoon to make sure it was nice and soft.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lMjw5eeDdgo/UyBn5GxpShI/AAAAAAAAA24/kCO8onTqxh4/s1600/Smooth+Butter+and+Golden+caster+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butter and sugar for earl grey tea cake | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-lMjw5eeDdgo/UyBn5GxpShI/AAAAAAAAA24/kCO8onTqxh4/s1600/Smooth+Butter+and+Golden+caster+sugar.jpg" height="426" title="Butter and sugar for earl grey tea cake" width="640" /></a></div><br />Then I tipped in some <b>golden caster sugar</b>. Creaming sugar and butter by hand is not as straight forward as using a machine. At first, it seems like there isn't enough butter. So I find it easier to start by <b>pushing</b> the sugar into the butter, rather than aimlessly stirring it around. Then, once it seems to be incorporated, it's a matter of <b>moving and spreading</b> the mixture around the sides of the bowl. It takes a while of <b>mashing and bashing</b>, but eventually you will find that the volume of the mixture seems to have <b>doubled</b>, and the colour is <b>lighter</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wgETxKHq724/UyBn2g8NT5I/AAAAAAAAA2M/iq8eZXqZnG8/s1600/Creamed+butter+and+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamed butter and sugar | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-wgETxKHq724/UyBn2g8NT5I/AAAAAAAAA2M/iq8eZXqZnG8/s1600/Creamed+butter+and+sugar.jpg" height="426" title="Creamed butter and sugar" width="640" /></a></div><br />Make sure you do get it to a state with <b>lots of air incorporated inside</b>, as this relieves some of the density of the cake. The good thing is, <b>you can't overcream</b>, so there's no need to worry about that. Bear in mind that if you use golden or brown (as opposed to white) sugar, it will pale less, and also, if you use coarser granules, then the mixture will be <b>grainy</b> rather than smooth.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZIwbuL205Aw/UyBn01-q7SI/AAAAAAAAA10/DHjO592GX7Y/s1600/Adding+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Add eggs to creamed butter and sugar | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-ZIwbuL205Aw/UyBn01-q7SI/AAAAAAAAA10/DHjO592GX7Y/s1600/Adding+eggs.jpg" height="426" title="Add eggs to creamed butter and sugar" width="640" /></a></div><br />Add your eggs <b>one at a time</b>, beating it into the butter and sugar mixture well after each addition.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ayv-wEM1caM/UyBn3AcgkdI/AAAAAAAAA2E/TS8Y1NbEQ6k/s1600/Dry+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dry ingredients for Earl Grey Tea Loaf Cake | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-ayv-wEM1caM/UyBn3AcgkdI/AAAAAAAAA2E/TS8Y1NbEQ6k/s1600/Dry+ingredients.jpg" height="426" title="Dry ingredients for Earl Grey Tea Loaf Cake" width="640" /></a></div><br />Prep your dry ingredients by <b>sieving</b> flour, baking powder and salt. Add it to your wet mixture slowly, in 2 or 3 parts, so it is <b>easier to mix</b> and <b>lump free</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YdXk4ZgI10c/UyBn23yOqDI/AAAAAAAAA18/F7mUUhr5lv8/s1600/Dry+ingredients+to+the+wet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dry and wet ingredients for Earl Grey Cake | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-YdXk4ZgI10c/UyBn23yOqDI/AAAAAAAAA18/F7mUUhr5lv8/s1600/Dry+ingredients+to+the+wet.jpg" height="426" title="Dry and wet ingredients for Earl Grey Cake" width="640" /></a></div><br />This is the reason I do cake <b>by hand</b> sometimes. When you folding the flour with the other ingredients, you want to handle it as little as possible because physical motion is what activates <b>gluten</b>, something good for breads, but less good for cakes.<br /><br />Using a wooden spoon, you can fold very gently, until it is literally <b><i>just</i>&nbsp;combined</b>, whereas using a stand mixer, I find it much easier to go a bit overboard.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-px_lPdxF9z4/UyBn1McAG0I/AAAAAAAAA1Y/LD7T7x_xIj8/s1600/Adding+tea+infused+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Earl Grey Tea Cake batter | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-px_lPdxF9z4/UyBn1McAG0I/AAAAAAAAA1Y/LD7T7x_xIj8/s1600/Adding+tea+infused+milk.jpg" height="426" title="Earl Grey Tea Cake batter" width="640" /></a></div><br />Time to add your <b>wonderful flavour</b>! I poured in all my earl grey tea infused milk, and again stirred it only until it was just combined.<br /><br />Although the colour was beautiful now, a <b>rich milky tea colour</b>, I thought that it could do with <b>speckles of the tea leaves</b> themselves. I ripped open one of my used Twinings Earl Grey tea bags, and emptied it in. Add more if you want more speckles!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CFrgyXJzDGs/UyBn1JxzTjI/AAAAAAAAA1U/QUqXFq2c3Ik/s1600/Adding+tea+bits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Earl Grey Tea Cake batter | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-CFrgyXJzDGs/UyBn1JxzTjI/AAAAAAAAA1U/QUqXFq2c3Ik/s1600/Adding+tea+bits.jpg" height="426" title="Earl Grey Tea Cake batter" width="640" /></a></div><br />Stir.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-83cRBEjnbqw/UyBn2JmtipI/AAAAAAAAA1s/sW5Ururosr8/s1600/Cake+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Earl Grey Tea Cake batter | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-83cRBEjnbqw/UyBn2JmtipI/AAAAAAAAA1s/sW5Ururosr8/s1600/Cake+batter.jpg" height="426" title="Earl Grey Tea Cake batter" width="640" /></a></div><br />It is quite a <b>runny batter</b>, at least more runny than what I am used to, but it works just fine so don't think anything has gone wrong.<br /><br />It's done at this point, so all you need to do is <b>line a loaf tin</b> with some baking paper, and pour your batter in.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-A5dUNs9PGJQ/UyBn19RJ-2I/AAAAAAAAA1o/Ov-iHYw_s_c/s1600/Cake+batter+in+tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Earl Grey Tea Cake batter | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-A5dUNs9PGJQ/UyBn19RJ-2I/AAAAAAAAA1o/Ov-iHYw_s_c/s1600/Cake+batter+in+tin.jpg" height="426" title="Earl Grey Tea Cake batter" width="640" /></a></div><br />I baked it at <b>160˚C in my fan-oven</b> and it was done in <b>40 minutes</b>. I think it depends a lot on the depth of your cake, so just keep an eye on it. It's done when you press on the top, and it springs back, or you can check with a toothpick inserted in the middle, which should come out clean.<br /><br /><b>Let it cool</b> in the tin for 5 minutes, then take it out and let it cool some more. I like to take the baking paper off when the cake is still warm, but not hot, as I find that has the <b>least chance of sticking</b>.<br /><br />When it's cool, it's easier to cut into without the cake crumbling to bits.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lIUK35ttAsY/UyBn32pdC9I/AAAAAAAAA2c/02n2GUz9PCI/s1600/Earl+grey+tea+cake+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Twinings Earl Grey Tea Loaf Cake | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-lIUK35ttAsY/UyBn32pdC9I/AAAAAAAAA2c/02n2GUz9PCI/s1600/Earl+grey+tea+cake+slice.jpg" height="426" title="Twinings Earl Grey Tea Loaf Cake" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u style="font-weight: bold;">TWININGS EARL GREY TEA LOAF CAKE</u>&nbsp;by Sam | Svelte Salivations</div><div class="separator" style="clear: both; text-align: left;"><i>A moist and dense, yet soft loaf cake for Earl Grey tea-lovers out there.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><b>Makes 1 loaf with 8 slices. Takes 1 hour of your time: 20 minutes to prepare and 40 minutes to bake.</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">What you need:</div><div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li>4 Twinings Earl Grey teabags (or any of your choice)</li><li>200mL milk (I used skimmed, but any will do)</li><li>100g butter, room temperatures</li><li>200g golden caster sugar</li><li>2 eggs</li><li>150g plain flour</li><li>2 teaspoons of baking powder</li><li>large pinch of salt</li></ul><div><br /></div><div>How you make it:</div><div><ol style="text-align: left;"><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Preheat oven to 160˚C fan / 180˚ normal.</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Gently heat milk in a pan until just simmering, take off the heat and infuse all the teabags in it for 5 minutes. After that, remove and set aside the tea bags, and let the milk cool to room temperature.</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Cream together the butter and sugar. To make it easier, mash up and soften the butter first, and slowly incorporate the sugar. Beat lots of air into it so it turns out nice and pale and fluffy.&nbsp;</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Add eggs one at a time, and beat it into the mixture when after each one.</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Sieve flour, baking powder and salt into a bowl, then add 1/3 of this into the wet mixture. Fold with gentle strokes, as if you don't want to disturb it, and do the same with the rest, adding 1/3 at a time. Stop as soon as it is just combined!</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Pour in the tea-infused milk, and stir so it's mixed together. If you wish, stir in the contents of 1 (or more) teabags to add a speckled look to your cake.</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Line a loaf tin with baking paper and pour in the cake batter.</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Bake for 40 minutes or until done, all the while enjoying the smell of tea perfuming your kitchen. &nbsp;</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Cool in the tin for 5 minutes, then take it out of the tin and baking paper and cool completely.</span></li><li><span style="font-size: 16px; letter-spacing: 0px; text-indent: -36px;">Dust with icing sugar and enjoy!</span></li></ol></div><br /><div><span style="letter-spacing: 0.0px;"><br /></span></div><div><span style="letter-spacing: 0.0px;"><br /></span></div></div><div><ol></ol></div><div></div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-49965048262906461092014-03-10T21:01:00.000+00:002014-03-10T21:01:20.087+00:00Portobello Mushroom Mania: Two Ways with Eggs for Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">WARNING: <b>MORE MUSHROOMS</b>!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LkjpwWwkJjs/UxyJp6rVwUI/AAAAAAAAA1A/uqP5aMd-1wk/s1600/Portobello+Mushrooms+CLoseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushrooms | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-LkjpwWwkJjs/UxyJp6rVwUI/AAAAAAAAA1A/uqP5aMd-1wk/s1600/Portobello+Mushrooms+CLoseup.jpg" height="426" title="Portobello Mushrooms" width="640" /></a></div><br />That bag of mushrooms I bought doesn't have a bottom. It's a <b>magic mushroom bag</b>. As in, a magic bag containing mushrooms, not a bag of magic mushrooms unfortunately! ;)<br /><br />So I've made dinner (<a href="http://sveltesalivations.blogspot.co.uk/2014/03/portobello-mushroom-soup.html">soup</a>) and lunch (<a href="http://sveltesalivations.blogspot.co.uk/2014/03/portobello-mushroom-grilled-cheese-and.html">sandwich</a>) with these <b>portobello mushrooms</b> already, so obvious next up is breakfast!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I1luRRiA2eA/UxyJoJrXuiI/AAAAAAAAA0I/mZYNUGwcw6o/s1600/Portobello+Mushroom+and+Egg+Breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom and Egg Breakfast Two Ways | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-I1luRRiA2eA/UxyJoJrXuiI/AAAAAAAAA0I/mZYNUGwcw6o/s1600/Portobello+Mushroom+and+Egg+Breakfast.jpg" height="426" title="Portobello Mushroom and Egg Breakfast Two Ways" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>In order to prevent mushroom boredom, I decided to make my portobello mushroom breakfast in TWO different ways. Oh, the choices!<br /><br />Both use eggs and bread and a simple balsamic reduction. Easy! So with the same ingredients, you can make:<br /><ol style="text-align: left;"><li><b>Poached eggs with sliced portobello mushrooms on toast</b></li><li><b>Portobello mushroom omelette</b></li><li><b>Both!</b></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-B2_8_1GyjfI/UxyJqsENZWI/AAAAAAAAA00/s44HuUTVWxg/s1600/Sliced+Portobello+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sliced portobello mushrooms | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-B2_8_1GyjfI/UxyJqsENZWI/AAAAAAAAA00/s44HuUTVWxg/s1600/Sliced+Portobello+Mushrooms.jpg" height="426" title="Sliced portobello mushrooms" width="640" /></a></div><br />Slice up your mushrooms. You can use as many you like, or as few. It just depends how many mushrooms you want. Then sauté them in <b>sizzling hot butter</b> until all the water evaporates off. Set them aside.<br /><br />Now put the pan back on a medium-low heat and pour in about 50mL of <b>balsamic vinegar</b>. There's no need to use the fancy schmancy stuff, regular stuff is fine - just make sure it's not the pre-mixed vinaigrette. Scrape any <b>sticky mushrooms bits</b> off the pan with a wooden spatula and reduce the balsamic vinegar until it's about half the volume. Reserve it in a small bowl or dish.<br /><br />That's pretty much that basis of these two <b>breakfasts</b>. Sautéed portobello mushrooms and a balsamic reduction for sauce.<br /><br />So first up, poached eggs.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bRPmgFQP-Oo/UxyJpJl8P-I/AAAAAAAAA0k/5-7t0qg8frc/s1600/Portobello+Mushroom+and+Poached+Egg+Toast+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached eggs and sliced portobello mushrooms on toast with balsamic reduction | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-bRPmgFQP-Oo/UxyJpJl8P-I/AAAAAAAAA0k/5-7t0qg8frc/s1600/Portobello+Mushroom+and+Poached+Egg+Toast+breakfast.jpg" height="426" title="Poached eggs and sliced portobello mushrooms on toast with balsamic reduction" width="640" /></a></div><br />Simply toast some bread, <b>butter it up</b> if desired, and top with a layer of mushrooms. Then <b>poach an egg </b>and lay in on top.<br /><br />Drizzle some of that <b>balsamic reduction</b>, which may have thickened up once cooled, on top and serve warm.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--rbKQsexcnI/UxyJpoi_zUI/AAAAAAAAA0o/U62MVLrXsOU/s1600/Portobello+Mushroom+and+Poached+Egg+Toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached eggs and sliced portobello mushrooms on toast with balsamic reduction | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/--rbKQsexcnI/UxyJpoi_zUI/AAAAAAAAA0o/U62MVLrXsOU/s1600/Portobello+Mushroom+and+Poached+Egg+Toast.jpg" height="426" title="Poached eggs and sliced portobello mushrooms on toast with balsamic reduction" width="640" /></a></div><br />Breaking into that <b>runny gooey yolk</b> and watching it <b>ooze</b> all over the mushrooms and toast is a feast for your eyes. Then taking a bite of the <b>smooth silky egg</b>, combined with the <b>umami / meaty feel of the mushrooms,</b> then the <b>crunch of the toast</b>, all topped with a <b>sweet tangy balsamic sauce</b>&nbsp;will be pleasure for your tastebuds.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gXYCZvKLm70/UxyJpdtSzFI/AAAAAAAAA0g/xqu16GFjtg0/s1600/Portobello+Mushroom+and+Poached+Egg+Toast+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poached eggs and sliced portobello mushrooms on toast with balsamic reduction | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-gXYCZvKLm70/UxyJpdtSzFI/AAAAAAAAA0g/xqu16GFjtg0/s1600/Portobello+Mushroom+and+Poached+Egg+Toast+closeup.jpg" height="426" title="Poached eggs and sliced portobello mushrooms on toast with balsamic reduction" width="640" /></a></div><br />There isn't much more you want in life.<br /><br />Apart from this <b>omelette</b> of course. ;)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PAvBnxn3Uts/UxyJoRG7FWI/AAAAAAAAA0M/lS3lRrNPYT0/s1600/Portobello+Mushroom+Omelette+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello mushroom omelette with balsamic reduction | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-PAvBnxn3Uts/UxyJoRG7FWI/AAAAAAAAA0M/lS3lRrNPYT0/s1600/Portobello+Mushroom+Omelette+2.jpg" height="426" title="Portobello mushroom omelette with balsamic reduction" width="640" /></a></div><br />Just your <b>standard omelette</b>. So beat up two eggs, season with a pinch of salt and pepper, and pour into a buttered pan over medium heat. Give the pan a <b>swirl</b>, so that the bottom is all hidden by the egg, and let cook for 2 minutes until the edges have set, but the top isn't quick done. <b>Sprinkle</b> over the mushrooms on one half. Then with a spatula, or two, or with whatever works for you, pick up edges on the half without the mushroom filling, <b>lift</b>, and <b>fold</b> on top of the half with the mushrooms.<br /><br />Again, <b>drizzle</b> with the balsamic reduction. Serve with toast.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fNys818Bbl0/UxyJoHSoYYI/AAAAAAAAA0Q/hWkzvqYl08U/s1600/Portobello+Mushroom+Omelette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello mushroom omelette with balsamic reduction | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-fNys818Bbl0/UxyJoHSoYYI/AAAAAAAAA0Q/hWkzvqYl08U/s1600/Portobello+Mushroom+Omelette.jpg" height="426" title="Portobello mushroom omelette with balsamic reduction" width="640" /></a></div><br />It's a brilliantly filling and satisfying, <b>shroomy</b> and <b>eggy</b> breakfast, that will get your day off to a bright and cherry start.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WyVuKyrGkDY/UxyJqXZsvjI/AAAAAAAAA08/BhMWigW387k/s1600/Portobello+Mushrooms+and+Egg+Breakfast+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom Mania: Two Ways with Eggs for Breakfast | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-WyVuKyrGkDY/UxyJqXZsvjI/AAAAAAAAA08/BhMWigW387k/s1600/Portobello+Mushrooms+and+Egg+Breakfast+2.jpg" height="426" title="Portobello Mushroom Mania: Two Ways with Eggs for Breakfast" width="640" /></a></div><br />Which one's for you? Which one do you want to wake up to?&nbsp;</div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-61765759029078681122014-03-09T14:55:00.000+00:002014-03-09T14:55:17.315+00:00Portobello Mushroom Grilled Cheese and Pesto Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">In an ideal world, I would have <b>amazing sandwiches</b> for lunch errrday. Delicious slices of bread with lots of <b>scrumptious filling</b> would definitely make my days. Beef steak with rocket, pesto chicken and tomatoes, smoked salmon with avocado, caramelised onion and sausage... Oh my!<div><br /></div><div>In reality, I have pita bread. <b>Plain</b>. On a good day, when I have time to grab something from the kitchen counter and shove it into my bag. Otherwise it's a low calorie day for me!</div><div><br /></div><div>That's because I don't get up early enough in the morning to make lunch, and I wouldn't make it the night before in the fear it wouldn't taste the same a whole day later. <b>Self-inflicted</b>, really.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dV5sn6qdCcI/Uxx6NGyhQvI/AAAAAAAAAy4/Z6dvRJ-QrII/s1600/Portobello+Mushrooms+Sandwich+Cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom Grilled Cheese and Pesto Sandwich | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-dV5sn6qdCcI/Uxx6NGyhQvI/AAAAAAAAAy4/Z6dvRJ-QrII/s1600/Portobello+Mushrooms+Sandwich+Cut.jpg" height="426" title="Portobello Mushroom Grilled Cheese and Pesto Sandwich" width="640" /></a></div><div><br /></div><div>So I suffer through the week, but that's what makes <b>weekend lunches</b> so much more to look forward to.</div><div><br /></div><div>I've still got my massive bag of portobello mushrooms, so they're definitely going to be on the <b>menu</b> today. And tomorrow. And the day after. Hopefully not the day after that, but maybe.&nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KGMczB-PwOI/Uxx6PYN3pbI/AAAAAAAAAzo/HrmDzEPBJK0/s1600/Roasted+Portobello+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oven roasted portobello mushrooms | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-KGMczB-PwOI/Uxx6PYN3pbI/AAAAAAAAAzo/HrmDzEPBJK0/s1600/Roasted+Portobello+Mushrooms.jpg" height="426" title="Oven roasted portobello mushrooms" width="640" /></a></div><div><br /></div><div>These <b>meatilicious mushrooms</b> are a great vegetarian sandwich filler because of their texture and flavour. I roasted these in the oven at 200˚C (fan-forced) for 15 minutes or so until all the juices had steamed off and they started getting dry and crispy on the edges. All I added was some olive oil and salt and pepper.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-C0DBBFKC_Zg/Uxx6NDWh06I/AAAAAAAAAzA/EHoo7_-Xfb8/s1600/Bread+with+Pesto+and+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Red Leicester Cheese and Pesto for sandwich | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-C0DBBFKC_Zg/Uxx6NDWh06I/AAAAAAAAAzA/EHoo7_-Xfb8/s1600/Bread+with+Pesto+and+Cheese.jpg" height="426" title="Red Leicester Cheese and Pesto for sandwich" width="640" /></a></div><div><br /></div><div>On two thick-cut slices of bread I smeared one side with <b>pesto</b>, and topped the other with cheese. I used <b>Red Leicester</b>. It's actually the first time I've tried it (I bought it because of the beautiful orange colour) and it's definitely something I would go for again. If you don't know what it is either, I'd describe it as similar to cheddar, but <b>milder and more nutty</b>.</div><div><br /></div><div>Grill those in the oven on the top shelf until the cheese <b>melts and bubbles</b>.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vsaSUFXe-0k/Uxx6NYF7y9I/AAAAAAAAAy8/BJBZBBAe5ok/s1600/Portobello+Mushrooms+closeup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom Sandwich | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-vsaSUFXe-0k/Uxx6NYF7y9I/AAAAAAAAAy8/BJBZBBAe5ok/s1600/Portobello+Mushrooms+closeup+2.jpg" height="426" title="Portobello Mushroom Sandwich" width="640" /></a></div><div><br /></div><div>Arrange your mushrooms on top of the slice with cheese. Then top with the other slice.&nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7jk-LpvTfF0/Uxx6Og_x1kI/AAAAAAAAAzY/Gmuz9JE7WSM/s1600/Portobello+Mushrooms+with+pesto+and+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7jk-LpvTfF0/Uxx6Og_x1kI/AAAAAAAAAzY/Gmuz9JE7WSM/s1600/Portobello+Mushrooms+with+pesto+and+cheese.jpg" height="426" width="640" /></a></div><div><br /></div><div>The flavours and colours of this sandwich are wonderful. <b>Green</b> pesto + <b>Orange</b> (not red?) Red Leicester cheese + <b>Black</b> portobello mushrooms + <b>Golden</b> toasted white bread.</div><div><b><br /></b></div><div>Depending on the size of your slices of bread, this sandwich can be quite a mouthful and not practically easy to eat. In that case, cut in half and go from there.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L4iDHBmXWdQ/Uxx6gd8PW4I/AAAAAAAAAzw/BXTKdQzfkJw/s1600/Portobello+Mushrooms+Sandwich+Cut+Closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom Grilled Cheese and Pesto Sandwich | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-L4iDHBmXWdQ/Uxx6gd8PW4I/AAAAAAAAAzw/BXTKdQzfkJw/s1600/Portobello+Mushrooms+Sandwich+Cut+Closeup.jpg" height="640" title="Portobello Mushroom Grilled Cheese and Pesto Sandwich" width="426" /></a></div><div><br /></div><div>I bet you're salivating ;)</div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-27680689601857854072014-03-08T11:59:00.001+00:002014-03-08T11:59:41.949+00:00Portobello Mushroom Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ar461KD6QTc/UxjTM9W0IoI/AAAAAAAAAx0/an3ajaSNIag/s1600/Portobello+Mushroom+Soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom Soup | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-ar461KD6QTc/UxjTM9W0IoI/AAAAAAAAAx0/an3ajaSNIag/s1600/Portobello+Mushroom+Soup+2.jpg" height="426" title="Portobello Mushroom Soup" width="640" /></a></div><div><br /></div>My local market doesn't understand the use of labelling. I love shopping there, don't get me wrong, but I really think they should start labelling things properly.<div><br /></div><div>So it probably doesn't matter much with things like banana, cherries, broccoli, etc. but it's very unhelpful to label various sizes, shapes and colours of potatoes all as potatoes. Oh sometimes, they put 'large potatoes', 'small potatoes', and 'washed potatoes' but that isn't very informative either. So when recipes tell you to buy some floury varieties like Desiree, Maris Piper or King Edward, I just have to <b>guess and check</b>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f59giRGL5-E/UxjTPBBGbcI/AAAAAAAAAyQ/wBzKxRai1ZQ/s1600/Mushrooms+and+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello mushrooms | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-f59giRGL5-E/UxjTPBBGbcI/AAAAAAAAAyQ/wBzKxRai1ZQ/s1600/Mushrooms+and+bread.jpg" height="426" title="Portobello mushrooms " width="640" /></a></div><div><br /></div><div>Are all flat-capped mushrooms with black gills called <b>portobello mushrooms</b>? A Google search of portobello mushrooms does show up mushrooms like these. The only reason I wonder is because this entire bag (weighing 1.7kg!) only cost me £1.50! Whereas, in Hong Kong, the supermarkets could sell at up to HK$40 for 4. To put that into comparable terms, that's just under £3 for 4 mushrooms.&nbsp;</div><div><br /></div><div>How <b>crazy</b> is the price difference?</div><div><br /></div><div>These mushrooms certainly <b>look, feel, and taste</b> like the same portobellos I buy in Hong Kong. I'd love to know if they really are the same thing.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QkFtlKtzVE0/UxjTOMPJXhI/AAAAAAAAAyI/cNm7-bMtwnE/s1600/Portobello+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello mushrooms | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-QkFtlKtzVE0/UxjTOMPJXhI/AAAAAAAAAyI/cNm7-bMtwnE/s1600/Portobello+Mushrooms.jpg" height="426" title="Portobello mushrooms " width="640" /></a></div><div><br /></div><div>I ended up with this <b>whole bag because</b> the man at the store convinced me that a small bag (for 50p) wouldn't be enough. "Eh pet, you sure you don't want a big bag, them mushrooms'll shrink and you'll be left with nothin', go on take a big bag"</div><div><br /></div><div>So now I have close to 2kg of mushrooms to <b>devour</b>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oAQxRUmBZ24/UxjTMENw6jI/AAAAAAAAAxk/xPCB9A-Y0FY/s1600/Diced+fresh+mushrooms+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Diced portobello mushrooms | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-oAQxRUmBZ24/UxjTMENw6jI/AAAAAAAAAxk/xPCB9A-Y0FY/s1600/Diced+fresh+mushrooms+2.jpg" height="426" title="Diced portobello mushrooms " width="640" /></a></div><div><br /></div><div>The quickest way to use up as many mushrooms as possible is to make soup, I thought. So I went <b>a-chop-chop-chopping</b>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HlpeTCEQBjU/UxjTMAmmE8I/AAAAAAAAAxs/T2gWEdOViUY/s1600/Diced+fresh+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Diced portobello mushrooms | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-HlpeTCEQBjU/UxjTMAmmE8I/AAAAAAAAAxs/T2gWEdOViUY/s1600/Diced+fresh+mushrooms.jpg" height="426" title="Diced portobello mushrooms " width="640" /></a></div><div><br /></div><div>I used about half my bag - 800g ish.&nbsp;</div><div><br /></div><div>Now a lot of mushroom soup recipes call for a variety of other vegetables - potatoes, leeks, onions... but I wanted to let my <b>shrooms</b> shine (well also because I didn't have any of those other vegetables at hand...) so I kept the other ingredients to a minimum.</div><div><br /></div><div>When cooking portobello mushrooms, I find they have much <b>meatier texture</b> and <b>richer taste</b> than normal white button mushrooms, so I may have been able to miss this next step. But I love mushrooms, and the <b>more the merrier</b>, so I soaked a small handful of dried wild mushrooms too.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QIx5VaB1jdQ/UxjTMOA_e5I/AAAAAAAAAxc/iWSiOpCIE20/s1600/Dried+Wild+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dried wild mushrooms | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-QIx5VaB1jdQ/UxjTMOA_e5I/AAAAAAAAAxc/iWSiOpCIE20/s1600/Dried+Wild+Mushrooms.jpg" height="426" title="Dried wild mushrooms" width="640" /></a></div><div><br /></div><div>With some <b>butter</b> sizzling on a very hot pan, I fried some minced garlic until fragrant, and then poured in my diced portobello mushrooms.</div><div><br /></div><div>I cooked mine in two batches because I wanted to properly <b>sauté</b> the mushrooms, rather than boil / steam them as can happen when the pan gets overcrowded. It's like tanning on a hot beach, if it's empty and quiet then you can relax and get nicely evenly brown, but if it's crowded, you just feel like is hot and sweaty, and not in a good way!</div><div><br /></div><div>It's <b>tempting</b> to stir your mushrooms, but I find that if you leave them in the pan to do their own thing, &nbsp;they'll cook much better. As long as you have enough butter to cover the pan, they shouldn't stick too much.&nbsp;</div><div><br /></div><div>The mushrooms will then give off all their water, and at this point I reduced the heat to medium, and let it boil off and then begin to <b>caramelise</b>. Then, I used the soaking water from the dried mushrooms to deglaze any brown sticky bits from the pan.</div><div><br /></div><div>Add in your now soaked dried <b>wild mushrooms</b>, all diced up too, and give a quick stir.</div><div><br /></div><div>Top with 1L of milk and chicken stock. I used 500mL of each, but you can vary it according to how creamy you want it. Add some sprigs of <b>thyme</b>, and boil for 5 minutes or so.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_bpNcDXNAVg/UxjTNnERxRI/AAAAAAAAAyE/h-1NyBdXAQ8/s1600/Portobello+Mushroom+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom Soup | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-_bpNcDXNAVg/UxjTNnERxRI/AAAAAAAAAyE/h-1NyBdXAQ8/s1600/Portobello+Mushroom+Soup.jpg" height="426" title="Portobello Mushroom Soup" width="640" /></a></div><div><br /></div><div>If you want it smooth and creamy, scoop batches into a jug blender and <b>blitz</b> all the chunks of mushroom into <b>oblivion</b>. Now season to taste.&nbsp;</div><div><br /></div><div>Then you can just gently reheat the soup to serve, with some extra thyme, and sautéed mushrooms.&nbsp;</div><div><br /></div><div>It's <b>magical&nbsp;mushroom essence</b>, with all the <b>notes of the outdoors</b> - <b>the trees, forests, muddy woodlands, and tiny sparkly fairies</b>. The <b>velvet texture</b> of the soup also resembles the feel of the tops of raw mushrooms. I can see why the fairies like to perch there. &nbsp;</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-x-HY4Kx0gD4/UxjTNXStNRI/AAAAAAAAAx8/VBEAembvg0g/s1600/Portobello+Mushroom+Soup+with+crusty+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Portobello Mushroom Soup with crusty bread | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-x-HY4Kx0gD4/UxjTNXStNRI/AAAAAAAAAx8/VBEAembvg0g/s1600/Portobello+Mushroom+Soup+with+crusty+bread.jpg" height="426" title="Portobello Mushroom Soup with crusty bread" width="640" /></a></div><div><br /></div><div>I got a good <b>crusty loaf of bread</b> from my local market as well for 50p to dunk with the soup ;)</div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-17573876539644797832014-03-04T20:39:00.000+00:002014-03-04T20:39:33.584+00:00Pork, caramelised onion, and halloumi sandwich<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">In my first year of uni, I would come back to my dingy little flat after a night out and stuff my face. Lots of students prefer to pop by '<b>maccy-Ds</b>' or <b>Munchies</b> or that <b>cheap greasy chippy </b>round the corner, but after watching one too many intoxicated folks bring up the entire contents of their stomach, I tended to avoid those.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So instead I'd go home and consume <b>toast</b>. Not just one slice, or two slices, or even three. I would have six slices. <b>SIX</b>. <b>6</b>. <b>S-I-X</b>. That's like half loaf.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Yea, and then I wondered how I gained 15 pounds...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm not proud of it, but thinking about it, I find it odd though that <b>so much bread</b> never managed to make me feel full. Whereas, if you have a sandwich for lunch, it's enough.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GrQxQ-jTE3U/UxYP0r1KypI/AAAAAAAAAuw/lJPjq0oIxWE/s1600/Pork%252C+onion+and+halloumi+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork, caramelised onion, and halloumi sandwich | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-GrQxQ-jTE3U/UxYP0r1KypI/AAAAAAAAAuw/lJPjq0oIxWE/s1600/Pork%252C+onion+and+halloumi+sandwich.jpg" height="426" title="Pork, caramelised onion, and halloumi sandwich" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In fact, more than enough. These <b>pork, onion and halloumi sandwiches</b> don't look massive, but we barely managed to finish these. But we did, of course, because they're <b>amazing</b>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Another reason I stopped buying food on the way home was because it was expensive. Now a whole pizza for £5 is actually a very good deal, but that half-loaf of bread would've cost me 50p. <b>#studentlife</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These pork, onion and halloumi sandwiches are the <b>perfect student budget meal</b>.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li>4 slices of bread ~ 40p (loaf for £1)</li><li>1 onion ~ 33p (3 onions for £1)</li><li>1/4 cucumber ~ 15p (whole cucumber for 60p)</li><li>1 pork shoulder steak ~ 70p (4 steaks for £3)</li><li>4 slices of halloumi ~ £1.20 (pack for £2.35)</li><li>TOTAL = 2.78 for two sandwiches = <b>£1.39 per sandwich</b></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-81jG5BuOYdY/UxYP0F0bdKI/AAAAAAAAAuo/qIRr_NNxhSo/s1600/Pork%252C+onion+and+halloumi+sandwich+close+up+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork, caramelised onion, and halloumi sandwich | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-81jG5BuOYdY/UxYP0F0bdKI/AAAAAAAAAuo/qIRr_NNxhSo/s1600/Pork%252C+onion+and+halloumi+sandwich+close+up+filling.jpg" height="426" title="Pork, caramelised onion, and halloumi sandwich" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">£1.39 would probably get you half a ham and cheese sandwich at the student union. Not that there's anything wrong with a ham and cheese sandwich, but c'mon these are <b>so much better</b>!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I just grilled the <b>pork shoulder steak</b> in a very hot pan with a drop of oil (shoulder steaks have some fat in them already), 5 minutes or so on each side or whatever the packet says. Then I left it on a plate to rest while I fried my <b>sliced onion in the pork juices</b> left in the pan. I like my onions very soft and <b>caramelised</b>, so I used a lower heat and a longer time, but it's up to you. Then I dished up the onions too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You have to <b>wipe your pan clean</b> now. Otherwise all the pork juices and leftover caramelised onions will burn your plan. Then with some more oil on a medium heat, I pan-fried the <b>halloumi</b> slices. They take a few minutes to brown, then you can flip them and do the other side as well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">While waiting for my halloumi, I slid my bread into the toaster, and sliced up by pork. Slice the steak on an <b>angle</b> to get bigger, thinner pieces. Then divide them between two pieces of toast (buttered if you want), top with two pieces of <b>halloumi</b> each, a pile of delicious <b>caramelised onions</b>, and then complete the sandwich with the other two pieces of toast. Slice up some cucumber on the side to make it look healthy. Not that it needs it, it's pretty healthy anyway. I think.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J6ORSiWOeoE/UxYP0Uz-8FI/AAAAAAAAAuk/d74nBhpitUk/s1600/Pork%252C+onion+and+halloumi+sandwich+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork, caramelised onion, and halloumi sandwich | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-J6ORSiWOeoE/UxYP0Uz-8FI/AAAAAAAAAuk/d74nBhpitUk/s1600/Pork%252C+onion+and+halloumi+sandwich+close+up.jpg" height="426" title="Pork, caramelised onion, and halloumi sandwich" width="640" /></a></div><div><br /></div><div><b>Pork, caramelised onion, and halloumi sandwich.</b></div><div><br /></div><div>Go ahead and dig in.</div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-60083645922527864702014-03-03T18:30:00.000+00:002014-03-03T18:30:00.602+00:00Champagne poached pears<div dir="ltr" style="text-align: left;" trbidi="on">Do you ever have an <b>unfinished bottle of a champagne</b> lying round that you're not sure what to do with?<br /><br />No, I didn't think so. I don't know how we managed NOT to finish a bottle of champagne. I really don't. It's very odd. But we did.<br /><br />I had not idea what to do with it. I mean, it's <b>good champagne</b>, but even good champagne isn't so good the next day. But not bad enough to throw it away. Do you know what I mean? No, probably not, because no one doesn't finish champagne...<br /><br />So the internet came to the rescue, and I realised that people have (for unknown reasons, still) found half bottles of champagne lying round and they seem to like to put it to good use in the form of <b>champagne poached pears</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xAqFR7FyfiU/UxOJM1jyM5I/AAAAAAAAAqc/wm4O1LdWXio/s1600/Champagne+poached+pears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Champagne poached pears | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-xAqFR7FyfiU/UxOJM1jyM5I/AAAAAAAAAqc/wm4O1LdWXio/s1600/Champagne+poached+pears.jpg" height="426" title="Champagne poached pears" width="640" /></a></div><br />I didn't really have a recipe to follow, but I just took <b>inspiration</b> from <a href="http://www.taste.com.au/recipes/22250/champagne+poached+pears">this</a>, <a href="http://www.cookthink.com/recipe/9847/Champagne-Poached_Pears_with_Saffron_and_Cinnamon">this</a>, <a href="http://theyearinfood.com/2011/01/champagne-poached-pears.html">this</a> and <a href="http://www.davidlebovitz.com/2009/11/how-to-make-poached-pears/">this</a>.<br /><br />I don't even know what <b>variety of pears</b> these are. I just found them for cheap (£1 a bag of like 6 or more) at the <b>local market</b>. They weren't too soft and held their shape quite well, which is the type of pears which are ideal.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-b4BCFKthx7c/UxOPoV1Q_xI/AAAAAAAAAq8/_Vj3LjlWFxw/s1600/Peeled+pears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peeled whole pears for poaching | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-b4BCFKthx7c/UxOPoV1Q_xI/AAAAAAAAAq8/_Vj3LjlWFxw/s1600/Peeled+pears.jpg" height="426" title="Peeled whole pears for poaching" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I peeled them but <b>left them whole</b>, stems intact, just slicing their bottoms so they could stand upright. Unless you've already prepared your poaching liquid, and are going to poach them right away, it's better to leave them in some water so they don't brown.</div><div class="separator" style="clear: both; text-align: left;">&nbsp;<a href="http://1.bp.blogspot.com/-6kG9M0czfnQ/UxOPoISFFLI/AAAAAAAAAq4/ixjUP4E-qXA/s1600/Poaching+liquid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6kG9M0czfnQ/UxOPoISFFLI/AAAAAAAAAq4/ixjUP4E-qXA/s1600/Poaching+liquid.jpg" height="426" width="640" /></a></div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">My <b>poaching liquid </b>was the rest of the bottle of champagne (about 350mL), and then I topped this small but deep pot with water. I used 1/4 cup sugar, like the recipe from The Year In Food <a href="http://theyearinfood.com/2011/01/champagne-poached-pears.html">here</a>, but all the others used about 1 cup (for the same amount of liquid) which I would imagine to be very sweet.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I chose to infuse my syrup with <b>cinnamon sticks</b>, <b>vanilla bean paste</b>, and some <b>clementines</b>, just cut in half and gently squeezed to release some juice and flavour.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MhJikoWSv40/UxOV09hRe6I/AAAAAAAAAsg/fEVzKSg9X1s/s1600/Vanilla+cinnamon+and+champagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vanilla bean paste, cinnamon and champagne for poaching pears | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-MhJikoWSv40/UxOV09hRe6I/AAAAAAAAAsg/fEVzKSg9X1s/s1600/Vanilla+cinnamon+and+champagne.jpg" height="426" title="Vanilla bean paste, cinnamon and champagne for poaching pears" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the sugar has dissolved, bring the liquid just to boiling point, and then you can submerge the pears. Keep the liquid <b>barely simmering</b>.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7fVNFvLZ1Qg/UxOVxyXWljI/AAAAAAAAAsY/Vn7kxzEZiKI/s1600/Poaching+pears.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Poaching pears with clementines, cinnamon and vanilla | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-7fVNFvLZ1Qg/UxOVxyXWljI/AAAAAAAAAsY/Vn7kxzEZiKI/s1600/Poaching+pears.jpg" height="640" title="Poaching pears with clementines, cinnamon and vanilla" width="426" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You'll need enough liquid to <b>cover the pears completely</b>, so add some more water if you need. To make sure my pears remained&nbsp;<b>submerged</b>, I snipped a circle of parchment paper to fit the top of the pot and gently stuck it down. I cut a hole to let the steam through too.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0tgCtz_BW7k/UxOVyA8T8RI/AAAAAAAAAsc/0LT7kBI5ZBk/s1600/Poaching+pears+with+baking+paper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Parchment paper to submerge pears while poaching | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-0tgCtz_BW7k/UxOVyA8T8RI/AAAAAAAAAsc/0LT7kBI5ZBk/s1600/Poaching+pears+with+baking+paper.jpg" height="426" title="Parchment paper to submerge pears while poaching" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">These took 20 minutes or so, but it really <b>depends on your pears</b>. So just keep an eye on them. When done, it'll be easy to stick a toothpick through them, but they'll still be firm enough to hold their shape.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I made these before dinner and then just left them to cool in the pot, off the heat. When serving them, they were room temperature, and I just heated up the poaching liquid and poured it over to warm them a little.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FAsqFHtxids/UxOVwxK1LFI/AAAAAAAAAsM/DT2BaHg3bI4/s1600/Champagne+poached+pears+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Champagne poached pears | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-FAsqFHtxids/UxOVwxK1LFI/AAAAAAAAAsM/DT2BaHg3bI4/s1600/Champagne+poached+pears+2.jpg" height="426" title="Champagne poached pears " width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">They were really amazing and so easy to make! It's such an <b>elegant</b> dessert (champagne will do that to everything!) and so versatile too. I loved the spice of the cinnamon and vanilla, and the tartness of the clementines.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you like your desserts sweet (which I usually do) you can add more sugar to the poaching liquid, but I found 1/4 cup to be just right, as the pears themselves have a <b>natural sweetness</b>. You can infuse anything you like really, and I'm excited to try some other spices and flavours next time!</div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-83613865788579965092014-03-02T19:52:00.002+00:002014-03-02T20:09:29.061+00:00Salmon en croûte<div dir="ltr" style="text-align: left;" trbidi="on">So much of the time my dinner ideas are just inspired by&nbsp;<b>what I have around.</b>&nbsp;Trying to think of something to make from scratch, then having to go out and grab all the ingredients is a lot harder than it sounds!<br /><br />We didn't manage to finish the&nbsp;<b>side of salmon</b>&nbsp;yesterday as sashimi (barely had any, really) and it was sitting in the fridge taking up a lot of room, so I decided we'd better finish it. There was no way we could eat up all of it raw (as good as it had been), so it was a matter of how to cook it.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DmUvmaSdebI/UxN23sUgN6I/AAAAAAAAAoo/H7CIDhSDhJI/s1600/salmon+en+croute+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon en croûte | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-DmUvmaSdebI/UxN23sUgN6I/AAAAAAAAAoo/H7CIDhSDhJI/s1600/salmon+en+croute+slice.jpg" height="426" title="Salmon en croûte" width="640" /></a></div><br />My usual salmon dish is to flake it up with some pasta, or just to bake it in the oven. But with a whole slab, I could try something else! Also sitting in my fridge was a ready-rolled piece of puff pastry and a bag of spinach. A quick google search of these three items told me to make <b>salmon en croûte</b>&nbsp;- a beef wellington without the beef and with salmon instead!<br /><br />I think I've only tried salmon en croûte once, and it was deliciously <b>moist and succulent </b>salmon wrapped with a <b>light airy and crispy</b> pastry. I was salivating already!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cFHzP4Fu9mw/UxN21N2npsI/AAAAAAAAAn0/nFA1-eeXheA/s1600/Fresh+baby+spinach+leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh baby spinach leaves | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-cFHzP4Fu9mw/UxN21N2npsI/AAAAAAAAAn0/nFA1-eeXheA/s1600/Fresh+baby+spinach+leaves.jpg" height="426" title="Fresh baby spinach leaves " width="640" /></a></div><br />&nbsp;Fresh <b>baby spinach </b>leaves (the whole 200g pack - washed and ready to go) went into the pan.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-M0e-ZUwxTdQ/UxN27N3kF7I/AAAAAAAAAp8/cPjDOKL3vvE/s1600/whole+side+of+fresh+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh side of salmon | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-M0e-ZUwxTdQ/UxN27N3kF7I/AAAAAAAAAp8/cPjDOKL3vvE/s1600/whole+side+of+fresh+salmon.jpg" height="426" title="Fresh side of salmon " width="640" /></a></div><br />While I waited for the spinach to wilt, I tended to the <b>bulk of salmon</b>&nbsp;(minus the chunk we ate for sashimi the night before!)&nbsp;Now the salmon I bought still had skin and bones, so you'll need to take it off if that's the same as yours, then you can clean it off and wipe it dry.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-icxx-QQS2-o/UxN26savrpI/AAAAAAAAApk/yKDTJQdrGRI/s1600/side+of+salmon+chunks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-icxx-QQS2-o/UxN26savrpI/AAAAAAAAApk/yKDTJQdrGRI/s1600/side+of+salmon+chunks.jpg" height="426" width="640" /></a></div><br />After browsing various recipes, &nbsp;I decided I liked the look of <a href="http://www.redonline.co.uk/food/recipes/salmon-en-croute" rel="nofollow">this one from Gordon Ramsay</a> (when do I not like the look of GR recipes?) and <a href="http://www.womanandhome.com/recipes/312795/salmon-en-croute-recipe" rel="nofollow">this other one from Woman and Home</a>. They both <b>sandwich a layer of green things </b>between two pieces of salmon, so I cut up my salmon so that I would have a bottom bit and <strike>a</strike>&nbsp;some top bits. It doesn't matter do you like to do it, as long as its fits together neatly like a puzzle.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RnX3R2xdSAc/UxN27iZ3LyI/AAAAAAAAAp4/zbVWELco5OY/s1600/wilted+spinach+with+lemon+zest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Wilted baby spinach leaves with lemon zest | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-RnX3R2xdSAc/UxN27iZ3LyI/AAAAAAAAAp4/zbVWELco5OY/s1600/wilted+spinach+with+lemon+zest.jpg" height="426" title="Wilted baby spinach leaves with lemon zest" width="640" /></a></div><br />Back to the spinach! When it was all wilting, I <b>zested in the zest of a lemon</b>, and <b>seasoned it lightly</b> with some salt and pepper. Then you can remove it from the heat, and set aside to drain.<br /><br />Or better, put all the spinach into a sieve and <b>squeeze</b> all the <strike>life</strike> water out of it with the back of a spoon. This is why you need the zest, because if you used the juice, it would all be squeezed out. The more effort you spend on <b>wringing dry your spinach</b>, the better the pastry will turn out, because there won't be all that excess water creating problems.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0jNU5sqkSXc/UxN21G6HzNI/AAAAAAAAAn8/ZKpEfbXqXKI/s1600/draining+the+spinach+well.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Squeezing all the water out from spinach | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-0jNU5sqkSXc/UxN21G6HzNI/AAAAAAAAAn8/ZKpEfbXqXKI/s1600/draining+the+spinach+well.jpg" height="426" title="Squeezing all the water out from spinach" width="640" /></a></div><br />There is supposed to be 200g of spinach there. What happened to all of it???<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-R_Q7iPKR3-8/UxN264YqCgI/AAAAAAAAAps/ZzL2AWdY3C8/s1600/spinach+paste+with+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spinach filling for salmon en croute | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-R_Q7iPKR3-8/UxN264YqCgI/AAAAAAAAAps/ZzL2AWdY3C8/s1600/spinach+paste+with+butter.jpg" height="426" title="Spinach filling for salmon en croute" width="640" /></a></div><br />Once your happy with your spinach, you can roughly chop it up, although it's probably not necessary (it's just so that it's not one massive clump) and stir in a <b>small knob of butter</b>, enough to make it form a pastey consistency. Crème fraîche could also be used but I find it a little too rich.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LlGuvda99BY/UxN21WShGMI/AAAAAAAAAn4/ZCjSebK7fS4/s1600/salmon+chunks+seasoned.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Seasoned salmon ready for salmon en croute | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-LlGuvda99BY/UxN21WShGMI/AAAAAAAAAn4/ZCjSebK7fS4/s1600/salmon+chunks+seasoned.jpg" height="426" title="Seasoned salmon ready for salmon en croute" width="640" /></a></div><br />Now we're ready to build our parcel. Start by seasoning the salmon. We're going to bone side to the face the middle of the parcel, so leave that side up and season it with some salt and pepper.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-87EF59vYQuI/UxN22UoO2_I/AAAAAAAAAoI/rQkBOzf3YEY/s1600/salmon+chunks+with+mustard+and+spinach+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon with the fillings for salmon en croute | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-87EF59vYQuI/UxN22UoO2_I/AAAAAAAAAoI/rQkBOzf3YEY/s1600/salmon+chunks+with+mustard+and+spinach+filling.jpg" height="426" title="Salmon with the fillings for salmon en croute" width="640" /></a></div><br />Now decide which bit(s) you want for the top and which you want to be on the bottom. I recommend that the thicker piece be for the bottom and the thinner pieces for the top (if there's a difference). Smear the top with some <b>wholegrain mustard</b> and the bottom with the <b>spinach paste</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mYCNmvtVvAE/UxN257RLYTI/AAAAAAAAApQ/JNpDR1VwxZc/s1600/salmon+sandwich+with+mustard+and+spinach+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The salmon of the salmon en croute | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-mYCNmvtVvAE/UxN257RLYTI/AAAAAAAAApQ/JNpDR1VwxZc/s1600/salmon+sandwich+with+mustard+and+spinach+filling.jpg" height="426" title="The salmon of the salmon en croute" width="640" /></a></div><br />Then put the <b>top salmon on the bottom salmon</b>, so that the sides smeared with mustard and spinach meet! Time to wrap it up!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0UDQZVWD8zY/UxN26Dl0UKI/AAAAAAAAApU/nzI0IqXNu6w/s1600/seasoned+pastry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon en croute pastry wrapping | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-0UDQZVWD8zY/UxN26Dl0UKI/AAAAAAAAApU/nzI0IqXNu6w/s1600/seasoned+pastry.jpg" height="426" title="Salmon en croute pastry wrapping " width="640" /></a></div><br />Place the salmon onto the rolled out pastry sheet. If yours isn't pre-rolled, aim for the <b>thickness of a £1 coin</b>.<br /><br />I made a mistake here - I directly transferred mine parcel on, so the bottom piece is still on the bottom here, but this meant that once it was wrapped up, the bottom became the top (because you'll want the seam to be on the bottom!) if you get what I mean. SO in order for you <i>not </i>to make this mistake, please flip your salmon sandwich upside down (i.e. salmon with mustard on the bottom and salmon with spinach on the top) so its the right way up. Although it's only really important if you've got a thick and thin bit of salmon like me, because as you'll see later, the thin side doesn't support the filling as well.<br /><br />Brush the pastry around the salmon with some egg wash (beaten egg) and season with salt and peppers lightly. Then <b>wrap it like a pressie</b>. A very yummy pressie. The egg wash will help stick the pastry down.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-er66maLTlmc/UxODtu4_DjI/AAAAAAAAAqI/ZMGZEHZD9yE/s1600/Salmon+parcle+Folding+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Folding up a salmon en croute parcel | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-er66maLTlmc/UxODtu4_DjI/AAAAAAAAAqI/ZMGZEHZD9yE/s1600/Salmon+parcle+Folding+collage.jpg" height="640" title="Folding up a salmon en croute parcel" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>When you've wrapped it, place it in a baking tray (lined if you want) with the seams tucked underneath. Score the top with the back of a knife in a <b>criss cross pattern</b>, taking care not the cut through it (just drag it along lightly - you don't need to use any strength at all!) and score portions if you wish as well. Brush some more egg wash over the top so it bakes with a <b>beautiful golden c</b><b>olour</b>.<br /><br />Cover and chill for 15-30 minutes or so while you preheat your oven. Yep you gotta wait! I know you're looking forward to tucking in, but <b>chilling</b> it helps it hold its shape that bit better, so it's worth it in the end.<br /><br />Then when you've <b>baked</b> it for 20-25 minutes at 180˚C in a fan oven (200˚C normal oven), it should look like this.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fb8-aFUoI00/UxN22ofs-MI/AAAAAAAAAoQ/PQ_-Ws6mm9w/s1600/salmon+en+croute+golden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon en croute baked beautifully golden | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-fb8-aFUoI00/UxN22ofs-MI/AAAAAAAAAoQ/PQ_-Ws6mm9w/s1600/salmon+en+croute+golden.jpg" height="426" title="Salmon en croute baked beautifully golden" width="640" /></a></div><br />Beautifully golden!<br /><br />Leave it to rest 5 minutes (more waiting I know, sorry!) before you cut into it, so set your table, tidy up your kitchen, pour some drinks, <b>stare and drool</b>, and then you can dig in!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-R94qS4GGmBk/UxN228sgPlI/AAAAAAAAAoY/apY0RrfvTS0/s1600/salmon+en+croute+parcel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon en croute | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-R94qS4GGmBk/UxN228sgPlI/AAAAAAAAAoY/apY0RrfvTS0/s1600/salmon+en+croute+parcel.jpg" height="426" title="Salmon en croute" width="640" /></a></div><br />The salmon was just <b>perfect</b> (it probably finished cooking while I rested it), so flavoursome and succulent. It was just flaking away and complemented so well by the crispy pastry, and lemony spinach.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PeCQLTW6pKk/UxN23RYW-5I/AAAAAAAAAog/rdcg_V85beU/s1600/salmon+en+croute+slice+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slice of salmon en croute | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-PeCQLTW6pKk/UxN23RYW-5I/AAAAAAAAAog/rdcg_V85beU/s1600/salmon+en+croute+slice+closeup.jpg" height="426" title="Slice of salmon en croute" width="640" /></a></div><br />The only thing about this was that it had a <b>soggy bottom</b>. This could've been due to various things, which I'll have to change for next time to see if it makes a difference:<br /><br /><ul style="text-align: left;"><li>not dehydrating the spinach well enough</li><li>too much spinach? or butter?</li><li>the salmon on the bottom not thick enough (see above about flipping the salmon over)</li><li>not patting dry the salmon well enough</li></ul><div>But it was delicious all the same. <b>Try it for yourself</b>! This side of salmon had a chunk missing and still easily fed 4 grown starving students, so it's a great for families and friends!</div><div></div></div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-88023279373409786672014-02-26T20:35:00.000+00:002014-03-02T05:30:46.515+00:00Dinner Date Night In<div dir="ltr" style="text-align: left;" trbidi="on">Sometimes its just nice to stay in and cook for a date. Together, so you <strike>don't have to slave away in the kitchen alone</strike> can <b>enjoy</b> the fun of cooking (and washing up later!) with your other half. There are just days when you're not up for fighting the crowds for a table somewhere.<br /><br />I like <b>cooking dates</b> because that usually means I can try something new that I haven't done before. Two minds (and four hands) are better than one when making recipes that you're not familiar with.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hgnl7u8xK8c/Uw5WhEXw12I/AAAAAAAAAk4/PXK28iUacWQ/s1600/Beef+Carpaccio+Salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Carpaccio Salad | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-hgnl7u8xK8c/Uw5WhEXw12I/AAAAAAAAAk4/PXK28iUacWQ/s1600/Beef+Carpaccio+Salad+1.jpg" height="426" title="Beef Carpaccio Salad" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Of course, too (or two?) many cooks can spoil the broth, but Ant and I are very compatible. We have designated roles: He tells me what he wants to eat, I find recipes. I choose ingredients, he pays for them ;) He chops, slices and dices, I wash. &nbsp;I preheat the ovens and pans, he handles the sizzling oil and hot steam. He seasons, I taste test. I stir, he dishes up. It <b>works very well</b>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1ee8oEKiIAY/Uw5WhwTWmWI/AAAAAAAAAlA/4iGWh80rueE/s1600/Beef+Carpaccio+Salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Carpaccio Salad | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-1ee8oEKiIAY/Uw5WhwTWmWI/AAAAAAAAAlA/4iGWh80rueE/s1600/Beef+Carpaccio+Salad+2.jpg" height="426" title="Beef Carpaccio Salad" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Ant took care of the meat for this <b>Beef Carpaccio Salad</b>, although there wasn't much really to do! We used a thick cut steak of <b>beef fillet</b> for this, because it is such a beautifully tender texture (though the flavour may not be as good as cuts like sirloin), and kept the handling to a minimum.<br /><br />We just brought it to room temperature about 30 minutes before seasoning it lightly with salt and pepper and <b>searing the outside surfaces</b> on a very high heat to a charred brown (1-2 minutes). In order to be a safe as possible with the raw meat, we didn't cut it until we were ready to eat.<br /><br />Ant managed to cut it really very thin (considering the soft raw texture), and then we flattened the slices out some more on a chopping board with a rolling pin covered in glad wrap. Then I did the important job of tossing it with some <b>baby spinach leaves</b>, <b>roasted peppers</b> (from a jar!) and <b>balsamic vinaigrette</b>. Ta da! Easy-peasy Beef Carpaccio Salad.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l6SXEugse4o/Uw5Wks-pFlI/AAAAAAAAAlg/uQ017YRL3ao/s1600/Salmon+Sashimi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salmon sashimi with avocado and cucumber | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-l6SXEugse4o/Uw5Wks-pFlI/AAAAAAAAAlg/uQ017YRL3ao/s1600/Salmon+Sashimi.jpg" height="426" title="Salmon sashimi with avocado and cucumber" width="640" /></a></div><br />I don't know why we thought it was a good idea to have so much raw food in one night. We just couldn't resist when we saw an entire side of salmon on sale at Tesco for £13! It looked so fresh, we had to try some of it for <b>salmon sashimi</b>!<br /><br />While the sushi master (educated at the YouTube academy of sushi knife skills) carefully deskinned and deboned the slab of omega-3 goodness, I halved, cored and sliced the creamy butteriness that is an avocado. With similar textures, and rich, creamy, oily-but-in-a-good-way tastes, I think it's weird that <b>salmon and avocado </b>go well together (it seems like it would result in overload!) but they do. It's the <b>ultimate match</b>. I also sliced some cucumber to freshen it all up.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TLfArHkqdpI/Uw5WjnGhe-I/AAAAAAAAAlQ/tdjeGd6-dgk/s1600/Prawn+and+Clam+Baked+Spaghetti+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spanish style toasted spaghetti with prawns and clams | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-TLfArHkqdpI/Uw5WjnGhe-I/AAAAAAAAAlQ/tdjeGd6-dgk/s1600/Prawn+and+Clam+Baked+Spaghetti+1.jpg" height="426" title="Spanish style toasted spaghetti with prawns and clams" width="640" /></a></div><br />Somehow we survived all the raw meat and raw fish, and made it onto our main course.<br /><br />This is inspired by some Spanish paella-type recipes that are made with pasta rather than rice. I believe it is something called <b>fideuà</b>. Having never actually tried this dish, we didn't really know what we to expect and what would be a good recipe. So we improvised.<br /><br />There are various fideuà and pasta/noodle-paella recipes online, and I used a combination of a few, including <a href="http://www.americastestkitchen.com/recipes/7079-spanish-style-toasted-pasta-with-shrimp" rel="nofollow">this one from America's Test Kitchen</a>, and&nbsp;<a href="http://www.foodandwine.com/recipes/toasted-spaghetti-with-clams" rel="nofollow">this one</a>. The key concepts to point out are:<br /><br /><ul style="text-align: left;"><li><b>toast the spaghetti</b> in some olive oil to start (break the spaghetti in half or smaller to fit easily into your pan</li><li>cook up a <b>tomato based sauce</b> (I used canned tomatoes, tomato paste, shallots, garlic and fish stock - I don't know where to get hold of bottle clam juice?) and then cook the toasted spaghetti in it</li><li>when the pasta is just done, nestle in your <b>seafood</b> (clams, mussels, prawns, cockles, fish, calamari, whatever you can get your hands on!) and <b>bake in the oven</b> until the seafood is done and the pasta begins to crisp up</li><li>serve with <b>lemon wedges</b></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rIneAWmSwRU/Uw5WkAD-0AI/AAAAAAAAAlY/faxTSYB6QcE/s1600/Prawn+and+Clam+Baked+Spaghetti+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spanish style toasted spaghetti with prawns and clams | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-rIneAWmSwRU/Uw5WkAD-0AI/AAAAAAAAAlY/faxTSYB6QcE/s1600/Prawn+and+Clam+Baked+Spaghetti+2.jpg" height="426" title="Spanish style toasted spaghetti with prawns and clams" width="640" /></a></div><div><br /></div><br />It definitely tasted <b>delicious</b>, but whether it was authentic or even close to what the dish is supposed to be, I would not know. I think this <b>calls for a trip to Spain</b> (or a Spanish restaurant, but preferably in Spain) to do some research !<br /><br />The beauty of seafood (if it's fresh) is that it's actually <b>incredibly easy to make</b>. There's very little you need to do with it, because its the seafood itself that you want to appreciate. I love this dish also because it's quick, quite hassle free, and if you're fortunate enough to have a ovenable pan, a one-pan dish that means even washing up is easy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wgBtB5rlPcU/Uw5WgzY_9fI/AAAAAAAAAk0/fcR7-DZNRzU/s1600/Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Red velvet cake with buttercream frosting and mini marshmallows | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-wgBtB5rlPcU/Uw5WgzY_9fI/AAAAAAAAAk0/fcR7-DZNRzU/s1600/Cake.jpg" height="426" title="Red velvet cake with buttercream frosting and mini marshmallows" width="640" /></a></div><br />So it was supposed to be a date night in, but my sister was in as well, so it became a dinner for three instead. That 's how we managed all that food! ;)<br /><br />She contributed a beautiful <b>red velvet cake</b>, decorated with <b>marshmallows</b> and <b>buttercream</b>. It was the perfect size, and the perfect way to end our meal.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-C0vhNlc6jxw/Uw5Wi6RdwyI/AAAAAAAAAlI/KBq5wIB9_C8/s1600/Champagne+with+Raspberry_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moet &amp; Chandon champagne with a raspberry | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-C0vhNlc6jxw/Uw5Wi6RdwyI/AAAAAAAAAlI/KBq5wIB9_C8/s1600/Champagne+with+Raspberry_.jpg" height="426" title="Moet &amp; Chandon champagne with a raspberry" width="640" /></a></div><br />All accompanied with some <b>champagne</b> of course!<br /><br />Date nights in like these make me less inclined to go out for a fancy (and probably expensive) meal as often. It can be just as <b>perfect</b> at home, don't you think?<br /><br />Although, I can't give you many tips on improving the next part - <b>washing up</b>. It's probably easiest to pile it all to the side and thinking about it the next day ;)</div>Samantha Hohttps://plus.google.com/112985603151935776423noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-73399973490018114652013-12-10T00:15:00.000+00:002014-03-02T05:50:10.923+00:00Roasted butternut pumpkin spread<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IRqT36fA9Q4/UxLCZJus2rI/AAAAAAAAAmU/CoNQQ2oKdHY/s1600/ryevita+pumpkin+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A perfect snack: Golden butternut pumpkin spread onto Ryvita" border="0" src="http://1.bp.blogspot.com/-IRqT36fA9Q4/UxLCZJus2rI/AAAAAAAAAmU/CoNQQ2oKdHY/s1600/ryevita+pumpkin+spread.jpg" height="426" title="A perfect snack: Golden butternut pumpkin spread onto Ryvita | Svelte Salivations" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I wanted something <b>healthy</b> to snack on and boost my <b>brain power</b>, so I decided to spread some avocado on slices of Ryvita, because, y'know, avocado has good brain boosting fats or something. Only to cut into a very raw avocado.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Absolutely devastated.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So I had to hunt around my kitchen for something else to snack on. I found a <b>butternut pumpkin</b> lying around (from October probably?!) and thought about making soup. So I peeled it up and cut it into chunks and <b>roasted</b> it in the oven with some olive oil and salt and pepper.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OwBk2BOV1bE/UxLCYhbkNqI/AAAAAAAAAmM/7ZhAEPMO1wA/s1600/Roast+pumpkin+butternut+squash-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted caramelised butternut pumpkin" border="0" src="http://1.bp.blogspot.com/-OwBk2BOV1bE/UxLCYhbkNqI/AAAAAAAAAmM/7ZhAEPMO1wA/s1600/Roast+pumpkin+butternut+squash-2.jpg" height="426" title="Roasted caramelised butternut pumpkin | Svelte Salivations" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">30 minutes at 200˚C in my fan oven, and it's <b>perfect</b>. It's lovely and soft, still moist and just starting to <b>caramelise</b> around the edges. It was just too good to make into soup.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was just going to eat it on the Ryvita, but it was not an easy feat. The pumpkin chunks don't stay on and you have to manoeuvre the crispbread carefully so that it doesn't wobble, crack and fall apart when you bite into it. So I decided to squash the pumpkin into the crisp bread a little, so it had a bit more staying power.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Then I thought, why not <b>mash it all</b>?&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OuJGvfpWFQc/UxLCX5LnZvI/AAAAAAAAAl8/Sb5v9XOGUvQ/s1600/Fork+mash+pumpkin+butternut+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut pumpkin so soft it simply mushes when you press with a fork" border="0" src="http://2.bp.blogspot.com/-OuJGvfpWFQc/UxLCX5LnZvI/AAAAAAAAAl8/Sb5v9XOGUvQ/s1600/Fork+mash+pumpkin+butternut+squash.jpg" height="426" title="Butternut pumpkin so soft it simply mushes when you press with a fork | Svelte Salivations" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Then you get a bowl of golden mush. Sweet, buttery, nutty, mush. I didn't add anything to it, but you could plop in a blob of butter to make it extra buttery.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-M0bvmECms_o/UxLCYA4DDwI/AAAAAAAAAl4/T3Dn1f_vQp0/s1600/Mashed+pumpkin+butternut+squash+spread+ryvita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted butternut pumpkin mash, use it for a spread on crispbread" border="0" src="http://4.bp.blogspot.com/-M0bvmECms_o/UxLCYA4DDwI/AAAAAAAAAl4/T3Dn1f_vQp0/s1600/Mashed+pumpkin+butternut+squash+spread+ryvita.jpg" height="640" title="Roasted butternut pumpkin mash, use it for a spread on crispbread | Svelte Salivations" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's quite a chunky spread, you could pulse it through a food processor if you like.&nbsp;I like mine chunky and 'rustic', ha. I love how they call things that look a bit rough and ready, not neat and pristine, 'rustic'. Makes it all okay. =)&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JNjtnsik5Wg/UxLCYPjXInI/AAAAAAAAAmA/K0nAa1L5xhc/s1600/Mashed+pumpkin+butternut+squash+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chunky butternut pumpkin mash spread" border="0" src="http://1.bp.blogspot.com/-JNjtnsik5Wg/UxLCYPjXInI/AAAAAAAAAmA/K0nAa1L5xhc/s1600/Mashed+pumpkin+butternut+squash+spread.jpg" height="426" title="Chunky butternut pumpkin mash spread | Svelte Salivations" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It spreads easily enough anyway onto the Ryvita crispbread, and allows me to get a nice and thick layer on.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ab3rMFyARSk/UxLCZKiVOSI/AAAAAAAAAmc/W678o8yDQpE/s1600/ryevita+pumpkin+spread+top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut squash spread on Ryvita crispbread" border="0" src="http://2.bp.blogspot.com/-Ab3rMFyARSk/UxLCZKiVOSI/AAAAAAAAAmc/W678o8yDQpE/s1600/ryevita+pumpkin+spread+top.jpg" height="426" title="Butternut squash spread on Ryvita crispbread | Svelte Salivations" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Super quick and easy, this will last me days! It's not a recipe as such, just another way to eat butternut pumpkin if you're looking for a delicious, surprisingly filling, healthy and brain boosting snack!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WndmTFUIH70/UxLCZmzc4BI/AAAAAAAAAmg/YVp0LwM9QDo/s1600/two+slices+ryevita+pumpkin+butternut+squash+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted butternut pumpkin spread on Ryvita crispbread for a quick and easy snack" border="0" src="http://4.bp.blogspot.com/-WndmTFUIH70/UxLCZmzc4BI/AAAAAAAAAmg/YVp0LwM9QDo/s1600/two+slices+ryevita+pumpkin+butternut+squash+spread.jpg" height="426" title="Roasted butternut pumpkin spread on Ryvita crispbread for a quick and easy snack | Svelte Salivations" width="640" /></a></div><div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></div></div>Samantha Hhttp://www.blogger.com/profile/06339432415484355517noreply@blogger.com0tag:blogger.com,1999:blog-5437655715980438076.post-54977971035830257302013-11-25T12:10:00.002+00:002014-03-21T22:15:13.675+00:00Warming Winter Food at Norman's Kitchen<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;">One thing that amazes me every year I come back to Newcastle is how <b>cold</b> it gets. I know I should know better really (after all this is my fourth year here!) but I'm never quite prepared for it. The problem is that it gets cold so early. By the time it's the start of October, there's already <b>wintry gusts</b> slapping your face whenever you step outside. I think I can handle it, only for it to get colder, and colder, and colder, and colder...<br /><br />I have a cute little paper <b>thermometer</b>, that changes colour according to what temperature it is (it's supposed to demonstrate some chemistry thing...?). It only ranges from 12ºC to 34ºC. It's blank, no colour appears, probably because the temperature in my house is <b>not registrable</b> on that scale, and I'm pretty sure it's not cos it's too hot!<br /><br />Cold weather makes me <b>lazy</b>. All I ever want to do is <b>sleep</b>. And not get out of my <b>warm cozy bed</b>. Except maybe to <b>eat</b>.<br /><br />Especially when there's <b>good food</b>...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Bcxge83hHKc/Uyy4OrD2cHI/AAAAAAAAA6Q/Siuc14wbVXs/s1600/Food+at+Norman's+Kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Norman's Kitchen clay pot rice dishes | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-Bcxge83hHKc/Uyy4OrD2cHI/AAAAAAAAA6Q/Siuc14wbVXs/s1600/Food+at+Norman's+Kitchen.jpg" height="426" title="Norman's Kitchen clay pot rice dishes" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">There's a neat little <b>homely</b> place in Newcastle City Centre, near Chinatown, but not in it, that's popped up in the last year or so. <b>Norman's Kitchen</b>&nbsp;is a quiet subtle place thats easy to miss if you're not looking for it.&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I'd been recommended the place by a friend who kept gushing on about the <b>amazing clay pot rice</b> there. What a better thing to do on a freezing winter day than to try it out.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The menu boasts a page of <b>different</b> clay pot rice toppings, but they do various other rice and mains-type dishes as well.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FcJ2r2FUQjY/Uyy4O77mRXI/AAAAAAAAA6c/x9Sm_Ylwb7M/s1600/Mince+Beef+and+Egg+Claypot+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef mince and fried egg clay pot rice at Norman's Kitchen | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-FcJ2r2FUQjY/Uyy4O77mRXI/AAAAAAAAA6c/x9Sm_Ylwb7M/s1600/Mince+Beef+and+Egg+Claypot+Rice.jpg" height="426" title="Beef mince and fried egg clay pot rice at Norman's Kitchen" width="640" /></a></div><br /><div style="text-align: center;">We opted for a typical clay pot dish - <b>beef mince with egg</b>, and another typical Chinese dish, although not one I've seen in a clay pot before - <b>crispy</b>&nbsp;<b>roast pork</b>.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The wait was average, nothing too long, as can be with some restaurants who serve clay pot rice, as they require time to cook the rice only when you order it. Our rice was <b>piping hot</b> and <b>smelt incredible</b>. They also give you a dish of <b>soya sauce</b> each to pour over your own pot, which means you can control the saltiness according to your own tastes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The only thing was they took the lids off as soon as they served it, while I like to keep the lid on my clay pot rice for 5 minutes or so, as the <b>steam</b> helps to prevent the rice from sticking to the bottom of the pot, allowing you to eat the <b>wonderful, slightly burnt, crust of rice </b>that forms. This proved not to be a problem though, because they were quite generous with the oil heh.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gOXZ-qscDp0/Uyy4O0aXuDI/AAAAAAAAA6g/F0us7H2ZZpw/s1600/Roast+Pork+Claypot+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roast pork clay pot rice at Norman's Kitchen | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-gOXZ-qscDp0/Uyy4O0aXuDI/AAAAAAAAA6g/F0us7H2ZZpw/s1600/Roast+Pork+Claypot+Rice.jpg" height="426" title="Roast pork clay pot rice at Norman's Kitchen" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br />The <b>portions were massive,</b> we were both so full, and barely managed to finish it all! But we did, because it was <b>just that good</b>.<br /><br />The mince beef was <b>incredible</b>, the texture of the patty was so <b>smooth and fine</b>, yet not mushy at all. The fried egg on top was the cherry on top! Could've been more <b>runny</b>, so all the golden goodness can run out, but nevertheless, <b>delicious</b> all the same.<br /><br />The roast pork was not bad either, but while it did <b>satisfy my cravings</b> (I do miss proper Chinese food &nbsp;when I'm away from home...), I can see why it's not a usual topping. The roast pork is roasted, and the added onto the rice when the rice is done. This means that <b>crispy skin </b>on the pork stays crispy(ish), but it also means that the rice does not get any of the flavour of the meat while it is cooked.<br /><br />I think next time, I'm going to opt for ones where the meat is cooked inside the clay pot at the same time as the rice.<br /><br /><b>Because there will definitely be a next time!</b><br /><br />If I can ever bring myself to get out of bed, and face the <b>inhumane weather conditions</b> of this country.<br /><br /><div style="text-align: left;"><span style="font-size: x-small;">Restaurant Information:</span></div><div style="text-align: left;"><span style="font-size: x-small;"><br /></span></div><div style="text-align: left;"><b><span style="font-size: x-small;">Norman's Kitchen</span></b></div><div style="text-align: left;"><span style="font-size: x-small;">Tel: 0191 261 5717</span></div><div style="text-align: left;"><span style="font-size: x-small;">Address: 93 Clayton Street, Newcastle upon Tyne, NE1 5PZ</span></div><div style="text-align: left;"><span style="font-size: x-small;">Website:&nbsp;https://www.facebook.com/pages/Normans-kitchen/372160226210960</span></div></div></div>Samantha Hhttp://www.blogger.com/profile/06339432415484355517noreply@blogger.com093 Clayton Street, Newcastle upon Tyne, Tyne and Wear NE1 5PZ, UK54.9710723 -1.617954700000041254.966515300000005 -1.6280397000000411 54.9756293 -1.6078697000000413tag:blogger.com,1999:blog-5437655715980438076.post-37570101647748685182013-10-03T22:41:00.002+01:002014-03-02T21:03:55.987+00:00Chinese Dumplings with Pork and Cabbage - Jiaozi - 餃子<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">Some days at university are <span style="font-style: italic;">long</span>&nbsp;-&nbsp;a <b>drawn-out</b> day of <b>lectures</b> and <b>seminars&nbsp;</b>and <b>practicals</b>&nbsp;splattered about the place, during which you still need to go to the <b>library</b> to get that book you requested, and to the <b>student office</b> to drop off some silly form or other,&nbsp;then topped off with some club or society <b>activity</b> afterwards.&nbsp;When you finally get <b>home</b>, you realise that you've <b>volunteered</b> to create a revision handout for your study group, and you've still got that&nbsp;<b>extra reading</b> to do for tomorrow's class!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The last thing you can afford to do is to <b>spend an hour</b> trying to cook up something... (usually with the <b>non-existent ingredients </b>in your kitchen, because you've also&nbsp;<b>forgotten to buy food</b> for the week!)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">My usual&nbsp;<b>quick fix</b>&nbsp;meals contain NO meat: pasta and pasta sauce, instant noodles, spaghetti on toast, canned soup... okay this is&nbsp;<b>depressing</b>. There are two main reasons for this:&nbsp;First, meat&nbsp;<b>doesn't keep</b>&nbsp;for long, so it's usually the first thing I&nbsp;<b>run out</b>&nbsp;of. Frozen meat at times like this is about as useful as a medical student without their Oxford Handbook (translation: useless!) because&nbsp;at these times -&nbsp;<b>I want food, and I want it now</b>!&nbsp;And secondly, meat&nbsp;<b>isn't easy</b>&nbsp;to make.&nbsp;You can't really eat it raw, or just chuck it into some salted boiling water for 10 minutes (well, you could... if you&nbsp;<i>really</i>&nbsp;wanted to...), so a lot of the time, when I want a quick meal, I go&nbsp;<b>meatless</b>.&nbsp;</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">But I'm putting an end to those days!&nbsp;Move over pasta and jarred pasta sauce, because I've found my new saviour: <b>Dumplings</b>.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-J5kU_EZHjxQ/UxOaprkN2rI/AAAAAAAAAtA/jK_dwEH48l0/s1600/Bowl+of+cooked+jiaozi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bowl of chinese dumplings with pork and cabbage in soup | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-J5kU_EZHjxQ/UxOaprkN2rI/AAAAAAAAAtA/jK_dwEH48l0/s1600/Bowl+of+cooked+jiaozi.jpg" height="426" title="Bowl of chinese dumplings with pork and cabbage in soup" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">These little dumplings are the perfect thing for those <b>busy </b>(or just lazy)<b> nights</b>. Just make some (i.e. as much as your freezer will hold) when you've got some free time on a <b>weekend</b>, and freeze them all for later.</div></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-d38x8u2Q7Kw/UxOaq8Ji-bI/AAAAAAAAAtI/QdGC-w6rYNI/s1600/Ingredients+for+jiaozi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Main ingredients for dumplings: minced pork, cabbage, carrots | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-d38x8u2Q7Kw/UxOaq8Ji-bI/AAAAAAAAAtI/QdGC-w6rYNI/s1600/Ingredients+for+jiaozi.jpg" height="426" title="Main ingredients for dumplings: minced pork, cabbage, carrots" width="640" /></a></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">This combination of <b>pork, cabbage and carrot</b> is my <b>favourite</b>, but you can put <b>anything</b> into dumplings: any meat, any veg.</div></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">I&nbsp;<b>marinated</b> the pork mince <b>overnight</b>, just using light soya sauce, sugar and cornstarch, to the make dumplings extra <b>tasty</b>, and also to improve the <b>texture</b> of the meat.</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-F7jULgLuIZs/UxOatk6Rq2I/AAAAAAAAAt8/b225SMdLgMY/s1600/Raw+Cabbage+Leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Leaves of cabbage for pork mince dumplings | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-F7jULgLuIZs/UxOatk6Rq2I/AAAAAAAAAt8/b225SMdLgMY/s1600/Raw+Cabbage+Leaves.jpg" height="426" title="Leaves of cabbage for pork mince dumplings" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now for the vegetables: peel some leaves off the <b>cabbage</b>. My cabbage was a decent size, so I only used about half of one. Then, cut thin strips of <b>carrot</b>. I use a peeler for this as you get very <b>thin slices</b> and its quick!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4GmrCtuCf4s/UxOauLeZNHI/AAAAAAAAAuA/UqT96WxXjjU/s1600/Raw+slices+of+carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thin slices / shreds of carrot by using a peeler | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-4GmrCtuCf4s/UxOauLeZNHI/AAAAAAAAAuA/UqT96WxXjjU/s1600/Raw+slices+of+carrot.jpg" height="426" title="Thin slices / shreds of carrot by using a peeler" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The vegetables need to be <b>briefly cooked</b>, because they're quite hard raw, which makes it difficult to fill into a dumpling. The cabbage needs to be <b>boiled</b> for 10 minutes until <b>softened</b> (but not mushy!) and if your carrots are super thin like this, you just need to put it in boiling water for <b>30 seconds</b> or so.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2Wdqh5DpS_o/UxOapVsWfBI/AAAAAAAAAs8/AlQc4pE53AM/s1600/Cooked+cabbage+and+carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cooked cabbage and carrot for pork mince dumplings | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-2Wdqh5DpS_o/UxOapVsWfBI/AAAAAAAAAs8/AlQc4pE53AM/s1600/Cooked+cabbage+and+carrot.jpg" height="426" title="Cooked cabbage and carrot for pork mince dumplings" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now that they are nicely softened, they need to be <b>thinly chopped</b> up. This doesn't have to be neat at all, just aim for smaller <b>pieces</b> which will easier to <b>mix</b> in with the mince.&nbsp;</div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ztcV3kV05Og/UxOauwI_0FI/AAAAAAAAAuI/z0CJQel_XeQ/s1600/Shredded+cabbage+and+carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chopped up cooked cabbage and carrot for pork mince dumplings | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-ztcV3kV05Og/UxOauwI_0FI/AAAAAAAAAuI/z0CJQel_XeQ/s1600/Shredded+cabbage+and+carrot.jpg" height="426" title="Chopped up cooked cabbage and carrot for pork mince dumplings" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Time to mix all the <b>filling</b> ingredients together! Put the mince, cabbage and carrots into a bowl and mix it good. Add an <b>egg</b> and a tablespoon of <b>oil</b> to help it stick together. If you're willing to get down and dirty, <b>use your hands!</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VWhYigP_KxA/UxOas2B8eTI/AAAAAAAAAto/kPJzBXLCkho/s1600/Jiaozi+filling+mixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Filling for Chinese pork dumplings | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-VWhYigP_KxA/UxOas2B8eTI/AAAAAAAAAto/kPJzBXLCkho/s1600/Jiaozi+filling+mixed.jpg" height="426" title="Filling for Chinese pork dumplings" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><b>Dumpling pastry / skin / wrappers</b>&nbsp;come in different&nbsp;<b>shapes and sizes</b>. In terms of shape, we want the&nbsp;<b>round</b>&nbsp;ones for jiaozi. While the&nbsp;<b>diameter</b>&nbsp;of these dumpling wrappers are roughly the same, they all have a different&nbsp;<b>thickness</b>. The ones I chose are slightly on the thicker side, as I love the&nbsp;<b>chewiness</b>&nbsp;that they maintain. In contrast, thinner dumpling wrappers are&nbsp;<b>lighter</b>&nbsp;and&nbsp;<b>airier</b>, but they can be harder to wrap as they tear more easily, and are less suitable for frying for the same reason.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8Ji_BAnWy0M/UxOapCGwbrI/AAAAAAAAAs4/DToNVxSeLDE/s1600/Dumpling+wrappers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dumpling wrappers for jiaozi | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-8Ji_BAnWy0M/UxOapCGwbrI/AAAAAAAAAs4/DToNVxSeLDE/s1600/Dumpling+wrappers.jpg" height="426" title="Dumpling wrappers for jiaozi" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: center;"><div style="text-align: left;">With <b>clean, dry hands</b>, pick up a dumpling wrapper and place it in one&nbsp;<b>hand</b>. With the other hand, use a tablespoon to <b>scoop</b> up some filling, and put it in the middle of your <b>dumpling wrapper</b>.</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dbow-ANIjjs/UxOaveg_q5I/AAAAAAAAAuQ/zjjQa-YFHyY/s1600/Tablespoon+of+jiaozi+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A tablespoon of dumpling filling - pork, cabbage and carrot | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-dbow-ANIjjs/UxOaveg_q5I/AAAAAAAAAuQ/zjjQa-YFHyY/s1600/Tablespoon+of+jiaozi+filling.jpg" height="426" title="A tablespoon of dumpling filling - pork, cabbage and carrot" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Now, the more filling you use, the more&nbsp;<b>plump</b>&nbsp;and&nbsp;<b>delicious</b>&nbsp;your dumpling will look, but bear in mind that you need to be able to <b>seal the edges tightly</b>, and you don't want any <b>spilling out</b>, or to make any <b>tears</b> in the wrapper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4EAYe_BSHOY/UxOar0RzSxI/AAAAAAAAAtY/k4R-B4-quiw/s1600/Jiaozi+filling+in+skin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A little water around the edge will help seal the pork filling in the dumpling wrapper | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-4EAYe_BSHOY/UxOar0RzSxI/AAAAAAAAAtY/k4R-B4-quiw/s1600/Jiaozi+filling+in+skin.jpg" height="426" title="A little water around the edge will help seal the pork filling in the dumpling wrapper" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Dip a finger of your free hand into a bowl of water to and draw a semicircle around the edges of your dumpling wrapper. Make sure your hand is dry again and then grab the <b>top and bottom edges</b> of the wrapper and <b>pinch together</b>.</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-994dfbvHpWE/UxOasqpEZbI/AAAAAAAAAtk/8jkraEPslfI/s1600/Pinching+jiaozi+skin+together.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Just keep pinching all the way around to seal these pork dumplings | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-994dfbvHpWE/UxOasqpEZbI/AAAAAAAAAtk/8jkraEPslfI/s1600/Pinching+jiaozi+skin+together.jpg" height="426" title="Just keep pinching all the way around to seal these pork dumplings" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Keep on <b>pinching</b> all the way around. If the filling starts to <b>ooze</b> out, push it back in with your finger. If it doesn't seem to work, then take a bit of the filling out. (You've been too <b>greedy</b>!)</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;">You should then end up with a <b>perfectly sealed dumpling</b>. I know that most dumplings from Chinese places have a <b>pretty border</b>, but this is the easy way (hehe) and they taste just as good!</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dl9IW2jtCcc/UxOarxcg3CI/AAAAAAAAAtU/Dsi6HI0DJx4/s1600/Jiaozi+finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chinese pork dumpling with pork and cabbage, uncooked | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-dl9IW2jtCcc/UxOarxcg3CI/AAAAAAAAAtU/Dsi6HI0DJx4/s1600/Jiaozi+finished.jpg" height="426" title="Chinese pork dumpling with pork and cabbage, uncooked" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Keep on <b>filling</b> your dumplings. I made about <b>60</b> with this recipe, but it really depends on how much you fit into each one!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IfXL7PedcvM/UxOatll9pWI/AAAAAAAAAt4/43IaJYX_MFw/s1600/Plate+of+uncooked+jiaozi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chinese dumplings, ready for cooking or for freezing for later | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-IfXL7PedcvM/UxOatll9pWI/AAAAAAAAAt4/43IaJYX_MFw/s1600/Plate+of+uncooked+jiaozi.jpg" height="426" title="Chinese dumplings, ready for cooking or for freezing for later" width="640" /></a></div><div style="text-align: center;"><div style="text-align: left;"><br /></div><div><div style="text-align: left;">These dumplings are now&nbsp;<b>ready to cook</b>! It's easiest just to&nbsp;<b>boil</b>&nbsp;them: simply boil a pot of water, and lower them in one by one. They're done when the pastry becomes more&nbsp;<b>translucent</b>, and the dumpling&nbsp;<b>floats to the surface&nbsp;</b>of the water, which should only take about 5 minutes.</div><div style="text-align: left;"><br /></div></div><div></div></div><div style="text-align: center;"><div style="text-align: left;">For dumplings you're not planning on eating now, <b>dust</b> a tray / plate with some <b>flour</b>, and place the dumplings so they <b>don't overlap </b>or touch each other. Place the tray into your <b>freezer</b>, and when they are frozen, you can pop them into a <b>box or ziplock bag</b> to save some space. When you want to eat them, just take out however many you want, and put them into a pot of boiling water for about 10 minutes to <b>cook from frozen</b>.</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div></div>Samantha Hhttp://www.blogger.com/profile/06339432415484355517noreply@blogger.com4tag:blogger.com,1999:blog-5437655715980438076.post-56985000666272603842013-09-28T12:46:00.000+01:002014-03-02T13:31:09.917+00:00Eggs, Soldiers, and Banana Smoothies<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><div style="text-align: left;">It's always the <b>weekends</b>, and never the weekdays, that I find myself <b>wide awake</b> at seven in the morning, and no matter how much I try (counting sheep, reading medical texts, self hypnosis...) I can never get back to <b>sleep</b>. Why doesn't this ever happen to me during the week when I actually need to get up?!</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sSl0x-P398E/UxMxBhKuZNI/AAAAAAAAAnY/AQrlENTDRvA/s1600/Breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soft-boiled egg and soldiers, with a banana smoothie | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-sSl0x-P398E/UxMxBhKuZNI/AAAAAAAAAnY/AQrlENTDRvA/s1600/Breakfast.jpg" height="426" title="Soft-boiled egg and soldiers, with a banana smoothie " width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">So after <b>rolling around</b> for about an hour, I decided to get up and make <b>breakfast</b>.</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;">Breakfast used to be a <b>luxury</b> for me last year, when I had to leave the house at 7am to get to hospital on time. I maximised<b> sleep,</b> which meant I sacrificed everything else...&nbsp;This year, lectures start a lot later, and it's a lot less travelling time for me, so I've gotten back into the routine of grabbing a bite (brioche roll and gulp of water) before leaving the house.&nbsp;</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;">I thought I'd something have a bit more <b>substantial</b> though today.</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3ui26-skyN4/UxMxARyy9pI/AAAAAAAAAnE/I1l4zhfUxKQ/s1600/Banana+Smoothie+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Only three ingredients needed for banana smoothie - bananas, milk and honey | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-3ui26-skyN4/UxMxARyy9pI/AAAAAAAAAnE/I1l4zhfUxKQ/s1600/Banana+Smoothie+Ingredients.jpg" height="426" title="Only three ingredients needed for banana smoothie - bananas, milk and honey" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Banana smoothie</b> is a brilliant Saturday morning drink - to replace all the <b>potassium</b> you've lost due to excessive alcohol intake the previous night, hehe! - and <b>effortless</b> as well.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Yn44qGmXm9g/UxMxAgCoHNI/AAAAAAAAAnA/nbbHVyu7Hg4/s1600/Banana+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ready to go: Blender jug with sliced banana, honey and milk | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-Yn44qGmXm9g/UxMxAgCoHNI/AAAAAAAAAnA/nbbHVyu7Hg4/s1600/Banana+Smoothie.jpg" height="426" title="Ready to go: Blender jug with sliced banana, honey and milk" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">Just put <b>milk</b>, <b>bananas</b> and some (optional) <b>honey</b> into a blender and whizz it up - Banana smoothie in seconds!</div></div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OIDtDx9Pq4k/UxMxAIyPqMI/AAAAAAAAAm8/jm6IjKNk8_s/s1600/Banana+Smoothie+with+Breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana smoothie - so creamy and delicious | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-OIDtDx9Pq4k/UxMxAIyPqMI/AAAAAAAAAm8/jm6IjKNk8_s/s1600/Banana+Smoothie+with+Breakfast.jpg" height="640" title="Banana smoothie - so creamy and delicious" width="426" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;"><b>Eggs</b> are my favourite breakfast food. I think I could have eggs for breakfast <b>every single day </b>for the rest of my life and never get sick of them. (Not actually gonna try that though, 'cause if I <i>do</i>&nbsp;get sick of them, I wouldn't know what to do...) There's just <b>so many ways</b> to cook them!</div></div><div style="text-align: center;"><div style="text-align: left;"><br /></div></div><div style="text-align: center;"></div><div style="text-align: center;"><div style="text-align: left;">I like my eggs super-runny so <b>eggs and soldiers </b>are great. Fun-sized pieces of toast that you can pick up with your fingers and then dip into runny gooey <b>liquid gold</b>!&nbsp;</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hcWwYkC25zg/UxMxBhm6_oI/AAAAAAAAAnc/LPsRRFTuTaU/s1600/Soft-boiled+Egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soft boiled egg with runny egg yolk just beginning to thicken, perfect! | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-hcWwYkC25zg/UxMxBhm6_oI/AAAAAAAAAnc/LPsRRFTuTaU/s1600/Soft-boiled+Egg.jpg" height="426" title="Soft boiled egg with runny egg yolk just beginning to thicken, perfect!" width="640" /></a></div><br /><div style="text-align: center;"></div><div style="text-align: center;">My favourite way to make <b>soft-boiled eggs</b> is to boil for a minute, and then to leave it in the pan for a further 5 minutes. Then I run them under a <b>cold water tap </b>so they're easier to handle, and to stop the cooking process so the eggs stay nice and runny.</div><div><br /></div><div style="text-align: center;">Egg cups are what I need. Small ramekins like these will hold the egg, but you've gotta keep a hold on it while you dip in the soldiers, otherwise it'll just roll and roll and roll...</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-50uk2-z2K0g/UxMxBX6w-7I/AAAAAAAAAnQ/gtq1zDU8BvM/s1600/Eggs+and+Soldiers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggs and soldiers with banana smoothie for breakfast What a beautiful start to a beautiful day! | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-50uk2-z2K0g/UxMxBX6w-7I/AAAAAAAAAnQ/gtq1zDU8BvM/s1600/Eggs+and+Soldiers.jpg" height="426" title="Eggs and soldiers with banana smoothie for breakfast What a beautiful start to a beautiful day!" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Sometimes I just <b>crack the egg </b>into the ramekin as you would do if it was raw! If it's runny enough, it will just slide out as a raw egg would. It doesn't quite look as <b>appetising</b>, but it tastes just as good, and works perfectly as well.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">I'm <b>surprised</b> how quick this breakfast took to make, it might just be worth it to get up that 15 minutes earlier each day to enjoy some <b>eggs</b>, <b>soldiers</b> and a <b>banana smoothie</b>!</div><div style="text-align: center;"></div></div>Samantha Hhttp://www.blogger.com/profile/06339432415484355517noreply@blogger.com0Newcastle upon Tyne, Tyne and Wear, UK54.978252 -1.617780000000038954.8325385 -1.9405035000000388 55.1239655 -1.2950565000000389tag:blogger.com,1999:blog-5437655715980438076.post-73367157089978390262013-09-17T16:48:00.000+01:002014-03-05T11:52:36.399+00:00Smoked Salmon and Courgette / Zucchini Pasta<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">Now that <b>September</b> is here, it's back to <b>university</b> for me!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That means... lots of <b>lectures</b> to go to, lots of <b>reading</b> to do, lots of <b>work, work and work</b>! So therefore, less time (and money!) to spend on meals. Those summer days of eating out all day everyday are over =(&nbsp;But cooking doesn't have to be a chore. If the meals are easy and quick, yet cheap and delicious, it is more than enjoyable!&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Courgettes</b> or <b>zucchinis</b> are a great summer vegetable and before it goes out of season soon, I want to share a super simple recipe with you!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KhKHHDVwdBI/UxcBGUV3mTI/AAAAAAAAAww/NxlBkiWREQs/s1600/smoked+salmon+and+zucchini+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked salmon and zucchini pasta | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-KhKHHDVwdBI/UxcBGUV3mTI/AAAAAAAAAww/NxlBkiWREQs/s1600/smoked+salmon+and+zucchini+pasta.jpg" height="426" title="Smoked salmon and zucchini pasta" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Only <b>four</b> ingredients needed: dried pasta, smoked salmon trimmings, a courgette, and a lemon.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vKoj04K_vQ0/UxcAlkEanKI/AAAAAAAAAvQ/Sc4pnxIbtKo/s1600/Smoked+Salmon+Zucchini+Pasta+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ingredients for smoked salmon and courgette pasta | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-vKoj04K_vQ0/UxcAlkEanKI/AAAAAAAAAvQ/Sc4pnxIbtKo/s1600/Smoked+Salmon+Zucchini+Pasta+Ingredients.jpg" height="426" title="Ingredients for smoked salmon and courgette pasta" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">We'll start off by slicing the <b>courgette</b>. Give it a good wash, because we'll be leaving the skin on, and grab a <b>peeler</b>.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OjUsbwHkKGo/UxcBNkURvpI/AAAAAAAAAxI/TJ2Xyle5n_c/s1600/zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cut zucchini with a peeler for super thin slices | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-OjUsbwHkKGo/UxcBNkURvpI/AAAAAAAAAxI/TJ2Xyle5n_c/s1600/zucchini.jpg" height="426" title="Cut zucchini with a peeler for super thin slices" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Then, 'peel' off <b>slices</b> of courgette. This is so much quicker and easier than using a knife (especially, if you're prone to cutting yourself instead of your target object, like me)!</div><div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v4e90qTpB2A/UxcAkIOYIlI/AAAAAAAAAvA/jrOxIHeB7dU/s1600/Peeling+zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cut zucchini with a peeler for super thin slices | Svelte Salivations" border="0" src="http://2.bp.blogspot.com/-v4e90qTpB2A/UxcAkIOYIlI/AAAAAAAAAvA/jrOxIHeB7dU/s1600/Peeling+zucchini.jpg" height="426" title="Cut zucchini with a peeler for super thin slices" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">You'll then get beautifully <b>uniform</b> and <b>thin</b> slices of courgette, which will cook in seconds!</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9id5uAE22QI/UxcBBmqd2oI/AAAAAAAAAwY/IkdugHXz-a0/s1600/peeled+slices+zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cut zucchini with a peeler for super thin slices | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-9id5uAE22QI/UxcBBmqd2oI/AAAAAAAAAwY/IkdugHXz-a0/s1600/peeled+slices+zucchini.jpg" height="426" title="Cut zucchini with a peeler for super thin slices" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">At this point, start cooking your <b>pasta</b>. (You could even start cooking your pasta at the beginning of the recipe, if you're speedy with the peeler)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Fql4uDCUZg4/UxcAtLSAJhI/AAAAAAAAAvo/S7sa_550ZJ8/s1600/boiling+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked Salmon and courgette pasta | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-Fql4uDCUZg4/UxcAtLSAJhI/AAAAAAAAAvo/S7sa_550ZJ8/s1600/boiling+pasta.jpg" height="426" title="Smoked Salmon and courgette pasta" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Back to the courgettes, drizzle a bit of <b>olive oil</b> over the slices.</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y1BG0kk2awM/UxcAkuWKADI/AAAAAAAAAvI/8K9zZeDbGis/s1600/Olive+oil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cut zucchini with a peeler for super thin slices | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-y1BG0kk2awM/UxcAkuWKADI/AAAAAAAAAvI/8K9zZeDbGis/s1600/Olive+oil.jpg" height="426" title="Cut zucchini with a peeler for super thin slices" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Adding the oil to the courgettes, instead of to the pan, means that you use&nbsp;<b>less oil</b>, and you're able to coat each slice much more evenly.</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MBTopyaJXKk/UxcBNKFtc3I/AAAAAAAAAxE/tcOOlq_GHPE/s1600/zucchini+with+olive+oil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cut zucchini with a peeler for super thin slices | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-MBTopyaJXKk/UxcBNKFtc3I/AAAAAAAAAxE/tcOOlq_GHPE/s1600/zucchini+with+olive+oil.jpg" height="426" title="Cut zucchini with a peeler for super thin slices" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Heat up a frying pan on <b>medium-high heat</b>, and when it's hot, lay down the slices of courgette one by one. The bigger the pan you have, the more you can lay down at once!</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XjkXmiy7ixU/UxcAxp_cePI/AAAAAAAAAv4/vHY-Z5dqmRQ/s1600/frying+pieces+of+zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Super thin slices of courgette will cook in seconds | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-XjkXmiy7ixU/UxcAxp_cePI/AAAAAAAAAv4/vHY-Z5dqmRQ/s1600/frying+pieces+of+zucchini.jpg" height="426" title="Super thin slices of courgette will cook in seconds" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">After 15-20 seconds, when they start to become <b>transparent</b> and <b>brown</b> a little, <b>flip</b> them over to fry the other side as well. The easiest way to do this is with chopsticks! But I'm sure tongs would work fine too.</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2_DVVoWpvdo/UxcAvfV4_AI/AAAAAAAAAvw/3Jp2uQrkOgk/s1600/frying+pieces+of+zucchini+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Super thin slices of courgette will cook in seconds | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-2_DVVoWpvdo/UxcAvfV4_AI/AAAAAAAAAvw/3Jp2uQrkOgk/s1600/frying+pieces+of+zucchini+2.jpg" height="426" title="Super thin slices of courgette will cook in seconds" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Another 15 seconds on the other side will be enough, then take the slices off and set them aside. Repeat with all the remaining slices. Although it seems like a lot of effort, once you get the hang of it, it's really quite <b>quick</b>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LnorvPsYkng/UxcAr7aX0yI/AAAAAAAAAvg/8xwqHKjf1IE/s1600/cooked+zucchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cooked zucchini slices | Svelte Salivations" border="0" src="http://1.bp.blogspot.com/-LnorvPsYkng/UxcAr7aX0yI/AAAAAAAAAvg/8xwqHKjf1IE/s1600/cooked+zucchini.jpg" height="426" title="Cooked zucchini slices " width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">&nbsp;When the pasta is done, drain it, and add it back to the frying pan with the slices of courgette.</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7NCqgTtOSTY/UxcBL9feqBI/AAAAAAAAAw4/FBeWdiyJOus/s1600/tossing+zucchini+and+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked Salmon and zucchini pasta | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-7NCqgTtOSTY/UxcBL9feqBI/AAAAAAAAAw4/FBeWdiyJOus/s1600/tossing+zucchini+and+pasta.jpg" height="426" title="Smoked Salmon and zucchini pasta " width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Give it a quick stir, take it off the heat, and add in the <b>smoked salmon</b>. Smoked salmon trimmings are perfect for those on a student budget. It's cheap (£1.50 a pack of 120g at Tesco!), but the <b>smokiness</b> of the salmon makes it feel so much more <b>luxurious</b>, and it doesn't matter that its in little bits either!</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CLsuXZoWocg/UxcArwHSDmI/AAAAAAAAAvc/4_z-hFHc0YU/s1600/adding+smoked+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked Salmon and zucchini pasta | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-CLsuXZoWocg/UxcArwHSDmI/AAAAAAAAAvc/4_z-hFHc0YU/s1600/adding+smoked+salmon.jpg" height="426" title="Smoked Salmon and zucchini pasta" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;"><b>Mix</b> it all together, the heat from the pasta and courgettes will be enough to heat up the salmon, without cooking it completely.</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0xBOI8HXJso/UxcA4g34w7I/AAAAAAAAAwE/RbEBVg6EF18/s1600/pasta+in+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked Salmon and zucchini pasta | Svelte Salivations" border="0" src="http://4.bp.blogspot.com/-0xBOI8HXJso/UxcA4g34w7I/AAAAAAAAAwE/RbEBVg6EF18/s1600/pasta+in+pan.jpg" height="426" title="Smoked Salmon and zucchini pasta" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Cut your lemon in half and squeeze out the <b>juice</b>. Add it to your pasta, give it all a good toss and your meal is ready!</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7WcCdFcsD_E/UxcA5PrVP_I/AAAAAAAAAwI/QduoxUu_ySE/s1600/lemon+juice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked Salmon and zucchini pasta | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-7WcCdFcsD_E/UxcA5PrVP_I/AAAAAAAAAwI/QduoxUu_ySE/s1600/lemon+juice.jpg" height="426" title="Smoked Salmon and zucchini pasta" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;">Dish it all up, serve it with some extra <b>lemon wedges</b>, some <b>black pepper</b> and even some cherry tomatoes if you want!</div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-568sNDeETik/UxcBF5uhiUI/AAAAAAAAAws/08LtkiYpmuU/s1600/smoked+salmon+and+zucchini+pasta+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Smoked Salmon and zucchini pasta | Svelte Salivations" border="0" src="http://3.bp.blogspot.com/-568sNDeETik/UxcBF5uhiUI/AAAAAAAAAws/08LtkiYpmuU/s1600/smoked+salmon+and+zucchini+pasta+tomatoes.jpg" height="426" title="Smoked Salmon and zucchini pasta | Svelte Salivations" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Samantha Hhttp://www.blogger.com/profile/06339432415484355517noreply@blogger.com0